Place salmon fillets side by side, skin side down, in a 9 x 13-inch baking dish lightly coated with cooking spray. Season with lemon pepper.
Bake for 15-20 minutes until fish flakes easily with a fork. Cube the filets in approx. 1-inch cubes. Set aside.
Healthy sauté onion and green pepper over medium heat in a large skillet until vegetables are softened, about 5 minutes. Stir frequently while cooking.
In a small sauce pan, mix honey, pineapple juice, cornstarch, and salt in a medium bowl until cornstarch has dissolved. Heat until thickened.
Add the pineapple mixture to sautéed vegetables, and cook over medium heat until hot.
Add diced mango and nectarines.
Add the salmon cubes. Heat the mixture until hot.
Add the avocado.
Comments
This is a very good recipe. The original recipe uses tomato paste, but the tomato paste hides the flavors of the fruit. The pineapple sauce compliments the fruit.
Cubing the baked salmon after baking and then adding the cubes to the fruit mixture is the best variation that we've tried. It provides for tasting salmon and fruit in the same bite.
Adding the fruit mixture over the salmon, as in the original recipe, is a bit difficult to eat it (as chunky as the fruit mixture is) with salmon filets. So, I don't think the flavors get a chance to be tasted together much. It produces a lot of sauce which doesn't get all used by pouring it over the salmon
