Pan-Grilled Salmon with Fruit

A delicious way to used canned fruits.

1 -15 1/2 oz can Sliced peaches, drained and coarsely chopped

1 -8oz can Pineapple chunks, with juice

1 T Sugar

1 T Cornstarch

1 tsp Grated fresh ginger

2 T Lemon juice

4 Salmon steaks (about 4oz each)

1/4 c Sliced almonds, toasted

Preheat grill or broiler.  Combine the peaches, pineapple with juice, sugar, cornstarch and ginger in a saucepan, bring to a boil over medium high heat.  Cook and stir for 1 minute or until the mixture thickens.  Stir in the lemon juice; set aside.  Meanwhile, grill the salmon over medium heat or broil 3-4 inches from the heat for 7-11 minutes or until the salmon reaches internal temperature of 145 degrees F, turning once.  Serve the salmon with the sauce and sprinkle with almonds. 

Serves 4.  Per serving:  364 calories, 16 g fat, 3 g saturated fat, 67 mg cholesterol, 81 mg sodium, 29 g carbohydrate, 2 g fiber, 25 g protein.

Recipe adapted from Mealtime.org