Salmon with Pineapple Salsa
From: The Reynolds Kitchens
Number of Servings: 10

1 ReynoldsŪ Hot BagsŪ Foil Bag, large size
6 salmon portions (4 to 6 oz. each)
1 1/2 tablespoons grated fresh ginger, divided
1 tablespoon seafood seasoning, divided
1 can (20 oz.) pineapple chunks in juice, drained OR 2 cups cubed, fresh mango
1 medium red bell pepper, chopped
1 medium jalapeno pepper, seeded and finely chopped
1/4 cup butter or margarine, cut in pieces
1/4 cup packed brown sugar
2 tablespoons lime juice

Preheat grill to medium-high or oven to 450F. Place bag in a 1-inch deep pan.

Place salmon skin-side up on a sheet of wax paper. Rub half the ginger over salmon. Sprinkle half the seafood seasoning on salmon. Place salmon in bag in an single layer. In a medium bowl, combine pineapple, peppers, remaining ginger and seafood seasoning. Spoon around salmon. Top with butter and brown sugar. Drizzle with lime juice.

To seal, double fold open end of bag. Leave bag in pan when transporting to and from grill or oven.

To cook, slide bag onto grill or leave in pan and place in oven. Grill 15 to 20 minutes in covered grill OR bake 25 to 30 minutes in oven.