Ingredients:

The Salsa
1/3 cup pineapple, finely diced
1/3 cup red plum, finely diced
1/3 cup orange, finely diced
1/4 cup red onion, finely diced
1/4 tsp fresh ginger, minced
Juice of ½ a lime
Pinch of chili flakes
Pepper to taste

4 6oz portions of fresh salmon
4 tea bags of herbal citrus tea (ie. Lemon ginger )

Directions:

1. In a small bowl mix together all ingredients for the salsa. This can be made one day ahead and kept in the fridge if you choose
2. In a deep frying pan or pot add enough water to measure 1 inch in depth. Simmer the 4 tea bags until a very strong tea has brewed about 5-10min. Remove tea bags.
3. Place salmon, skin side up, in the pan. Simmer for 15 minutes on medium heat. Turn the fish over and cook for another 5 minutes.
4. Place fish on a plate and top with fruit salsa

Nutritional Information:

Calories 311, Protein 31g, Fat 17g, Carb 7g

If you so choose you could pair the fish and salsa with Oven Roasted Asparagus:

Ingredients:

24 asparagus stalks, trimmed
1 tbsp olive oil
1 tbsp lemon juice
1/8 tsp ground cumin
1/8 tsp grated lemon rind
1/8 tsp black pepper

Directions:

1. Preheat over to broil at the highest temperature. Set the oven rack to the second highest setting. Line a baking sheet with tin foil. Place asparagus in a row on the sheet.
2. In a small bowl mix the rest of the ingredients together. Brush the mixture over the asparagus.
3. Cook 10 minutes, or until desired tenderness is reached.

Nutritional Information:

Calories 53, Protein 2g, Fat 4g, Carbs 4g