5 ingredients (or thereabouts): Pineapple Salsa Salmon

Shannon has deemed this Works for Me Wednesday the "Five Ingredients or Less" edition, so I'm going to share one of the easiest recipes I know. Technically, if you count the salmon filets and the lemon pepper seasoning, it's just over five ingredients, but most of the ingredients for the sauce are usually things I have on hand. So, really it couldn't be simpler. Serve it over some 10-minute Boil in a Bag brown rice and you're out of the kitchen in 15 minutes. Promise.

I will warn you that the mix of ingredients sounds a little crazy, but the result is delicious.

Pineapple Salsa Salmon (courtesy of Publix)

1/2 pound fresh pineapple chunks (you can also use chunks from a 20 oz. can, just drain them)

1 cup refrigerated mild or medium salsa

2 tsp. horseradish

1 tbsp. honey mustard

2 tsp. cornstarch

1 1/2 pounds skinless salmon fillets (I use frozen)

cooking spray

lemon pepper seasoning

Chop pineapple into 1/4 inch pieces. Place in medium mixing bowl and stir together with salsa, horseradish, honey mustard, and cornstarch. Set aside. Rinse fish and pat dry. Cut into 4 servings, if needed. Spray both sides of fish with cooking spray and sprinkle with lemon pepper seasoning. Preheat large saute pan on medium-high for 2-3 minutes. Using tongs, place fish in saute pan and cook 3 minutes. Turn fish over, and add pineapple mixture. Cover, reduce heat to medium and simmer 5-7 minutes, or until sauce thickens. Season fish to taste with salt and pepper. Serve fish and sauce over rice.