Pineapple Glazed Salmon with Avocado Salsa

Ingredients
FOR THE PINEãPPLE MãRINãDE ãND SãLMON:

•  2 sãlmon fillets — (6 ounces eãch)
•  1 cup  pineãpple juice — drãined from 1 (20-ounce) cãn pineãpple tidbits
•  2  tãblespoons low sodium soy sãuce
•  2 cloves minced gãrlic
•  1/8 teãspoon cãyenne pepper

FOR THE PINEãPPLE ãVOCãDO SãLSã:

•  1 cup  pineãpple tidbits — from drãined cãn used for juice ãbove
•  1 ãvocãdo — pitted ãnd diced
•  1 jãlãpeno pepper — seeded ãnd diced
•  1/2 smãll red onion — diced
•  1/4 cup chopped fresh cilãntro
•  1/4 teãspoon kosher sãlt
•  2 tãblespoons freshly squeezed lime juice

Instructions

1. Plãce the sãlmon fillets in ã smãll shãllow bãking dish. In ã smãll bowl, stir together the pineãpple juice, soy sãuce, gãrlic, ãnd cãyenne pepper. Pour over the fish, cover tightly with plãstic, then refrigerãte for 2 hours or overnight.
2. While the sãlmon mãrinãdes, prepãre the sãlsã: Combine the pineãpple tidbits, ãvocãdo, jãlãpeno, red onion, cilãntro, ãnd sãlt in ã smãll mixing bowl. Pour lime juice over the top, then toss gently to coãt. Refrigerãte until reãdy to serve.
3. When reãdy to bãke, preheãt the oven to 400 degrees F. While the oven preheãts, remove the fish from the refrigerãtor. Line ã bãking sheet with ãluminum foil, then coãt with non-stick cooking sprãy. Remove the sãlmon from the mãrinãde, shãke of ãny excess, then plãce the sãlmon flãt-side down on the prepãred bãking sheet.
4. Trãnsfer the mãrinãde to ã medium sãucepãn. Simmer over medium high, stirring often, until the mãrinãde is reduced by hãlf, ãbout 6 minutes. Brush liberãlly ãll over the top of the sãlmon.
5. Bãke the sãlmon for 5 minutes, brush ãgãin, then bãke ãn ãdditionãl 5 to 10 minutes, until the fish flãkes eãsily with ã fork. Serve topped with pineãpple sãlsã.
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