1/2 of 15.5 ounce canned pineapple (in its own juice), drained and diced into small pieces or the equivalent amount of fresh
1 small tomato, seeded and diced
1 tbsp fresh basil, chopped
Salmon:
Medium salmon filet (12 oz), rinsed
1-2 large Vidalia or sweet onions, thinly sliced
1/8 cup water or dry white wine
1/2 tsp dried tarragon
Fresh basil to taste, chopped
Salt and pepper to taste
Instructions
Combine salsa ingredients. Cover and refrigerate. *You can make this ahead of time.*
Preheat oven to 350. Cut two pieces of aluminum foil long enough to cover the length of the salmon with a few extra inches on each end.
Place one piece of foil on the counter and the place sliced onions in the middle. Place salmon on top and sprinkle with tarragon, basil, salt and pepper.
Place other piece of foil on top and seal one side and one end. Pour water or wine over the top of the fish and seal the remaining two sides.
Place on a baking sheet or pan and bake for about 30 minutes. Carefully unwrap one end of the foil to let steam escape (be careful, steam is hot!). Test fish with a fork, it should be moist but flake easily with a fork.
If fish is done, remove the other foil piece and place the salmon with onions on a plate or serving platter. Serve with pineapple salsa.
