Pineapple-Salmon Voyager Foil Packs
![Pineapple-Salmon Voyager Foil Packs](/-/media/project/dole/recipe-images/dole_pineapple_salmon_voyager_foil_packs-26.jpg?h=1922&w=3661&rev=0afea16aa071467aa6848daab90517a7&hash=94A90F230957F93EAD2A518FF9B3A441)
Ingredients
- 2 garlic cloves, minced
- 1 tablespoon natural buttery spread with olive oil, melted
- ½ teaspoon kosher salt
- ¼ DOLE® Pineapple, peeled, cored and thinly sliced crosswise
- 4 skinless salmon fillets (about 4 ounces each)
- 2 Roma tomatoes, chopped
- 1 DOLE® Avocado, peeled, pitted and chopped
- 2 DOLE® Limes, juiced (about ¼ cup)
- ½ cup chopped DOLE® Red Onion
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons olive oil
Directions
- Prepare outdoor grill for direct grilling over medium heat; cut 4 (12-inch-square) sheets foil. Whisk garlic, buttery spread and ¼ teaspoon salt in a small bowl.
- Place pineapple on center of foil sheets; top with salmon and brush with garlic mixture. Bring 2 edges of foil up over salmon and fold to seal; fold sides of foil to seal. Place packs, seal side up, on hot grill rack; cover and cook 10 minutes or until internal temperature of salmon reaches 145°F.
- Gently toss tomatoes, avocado, lime juice, onion, cilantro, oil, pepper to taste and remaining ¼ teaspoon salt in a large bowl. Makes about 2 cups.
- Carefully open foil packs; top salmon with Avocado Salsa.