1cup pineapple juicedrained from 1 (20-ounce) can pineapple tidbits
2 tablespoonslow sodium soy sauce
For the Pineapple Avocado Salsa:
1cup pineapple tidbitsfrom drained can used for juice above
1avocadopitted and diced
1jalapeno pepperseeded and diced
1/2small red oniondiced
1/4cupchopped fresh cilantro
2tablespoonsfreshly squeezed lime juice
Place the salmon fillets in a small shallow baking dish. In a small bowl, stir together the pineapple juice, soy sauce, garlic, and cayenne pepper. Pour over the fish, cover tightly with plastic, then refrigerate for 2 hours or overnight.
While the salmon marinades, prepare the salsa: Combine the pineapple tidbits, avocado, jalapeno, red onion, cilantro, and salt in a small mixing bowl. Pour lime juice over the top, then toss gently to coat. Refrigerate until ready to serve.
When ready to bake, preheat the oven to 400 degrees F. While the oven preheats, remove the fish from the refrigerator. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray. Remove the salmon from the marinade, shake of any excess, then place the salmon flat-side down on the prepared baking sheet.
Transfer the marinade to a medium saucepan. Simmer over medium high, stirring often, until the marinade is reduced by half, about 6 minutes. Brush liberally all over the top of the salmon.
Bake the salmon for 5 minutes, brush again, then bake an additional 5 to 10 minutes, until the fish flakes easily with a fork. Serve topped with pineapple salsa.