Pineapple Salsa Salmon and Rice With Asparagus Tips

Serves 4

1/2 pound fresh pineapple chunks
1 cup refrigerated mild salsa
1 tablespoon honey mustard
2 teaspoons cornstarch
2 teaspoons prepared horseradish
1 1/2 pounds salmon fillets (ask for skin to be removed)
cooking spray
1/2 teaspoon lemon pepper seasoning
1 1/2 cups water
2 cups instant rice

Chop pineapple into small pieces. Stir together, in medium bowl, with salsa, honey mustard, cornstarch, and horseradish; set aside. Cut fish into 4 servings, if needed. Coat both sides of fish with cooking spray; sprinkle with lemon pepper seasoning. Wash hands. Preheat large sauté pan on medium-high 2–3 minutes. Place water in medium saucepan. Cover and bring to boil on high for rice. Place fish in pan (wash hands); cook 3 minutes. Turn fish and add salsa mixture. Cover, reduce heat to medium, and simmer 5–7 minutes or until sauce thickens. Meanwhile, stir rice into boiling water. Cover, remove from heat, and let stand 5 minutes. Fluff rice with fork; serve sauce over fish and rice.


Asparagus Tips

1 pound fresh asparagus (rinsed)
1/4 teaspoon seasoned salt
1 tablespoon garlic butter
1 tablespoon water

Cut 1 inch from tough root end of asparagus spears and discard. To do this quickly, group half the spears together, align ends, and slice with sharp knife. Cut into 2-inch pieces. Place in microwave-safe bowl with water. Cover and microwave on HIGH 4–5 minutes, stirring once, or until desired tenderness. Drain asparagus; stir in seasoned salt and garlic butter. Serve.