Coconut Salmon and Fruit Salsa

Makes 4 servings


2 tsp ground ginger
1 can light coconut milk (this is mostly for marinating)
1 can crushed pineapple
16 oz. salmon
1 mango diced
1 peach diced
1/2 banana diced
1 kiwi diced
1 jalapeno pepper diced
2 tbs diced red onion
2 large mint leaves
2 tbs lemon juice
pinch sugar (optional)


For Salmon:

Mix ginger, coconut milk, and crushed pineapple. Marinate salmon fillet in the mixture overnight. The next day, remove salmon, wrap in foil and grill till done.

For Fruit Salsa:

Mix all the remaining ingredients and refrigerate for 30+ minutes.

Serve salmon with a spoon of salsa over some brown rice.

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