Ingredients:

• 1/4 cup soy sauce
• 1 tsp finely grated fresh ginger
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 tsp extra-virgin olive oil
• Four 6 oz skinless Copper River Salmon fillets
• Freshly ground pepper

Tropical Fruit Relish:

• 1/4 fresh pineapple skinned cored and diced small
• 1 ripe mango skinned pitted and diced small
• 1 orange segmented
• 1 jalapeño pepper seed deveined and minced
• 1/2 red onion diced small
• 2 Tbsp chopped cilantro
• Juice from one lime
• Salt and pepper to taste

Preparation:

1. Mix all salsa ingredients and let sit for at least 30 minutes
2. Preheat the oven to 350°. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.
3. Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes. Using a slotted spatula, transfer the salmon fillets to plates and top with tropical fruit relish as desired.