Mahi Mahi With Pineapple Salsa and Puff Pastry Wrapped Salmon

We eat fish at least once a week. Mainly on Fridays but this is a great any day of the week recipe. My hubby is diabetic and we are always looking for new recipes. This one was in a diabetic magazine. I am typing it out from memory.

Mahi Mahi with Pineapple Salsa

Salsa
1 can pineapple chunks drained
1 TBSP lime juice
2 TBSP cilantro diced
1/2 red bell pepper
1/2 green or yellow bell pepper
1/4 tsp red pepper flakes

Mahi Mahi
salt and pepper
butter (1/4 cup) or substitute cooking spray

You can make the salsa up to two days in advance. Mix all the ingredients and cover with plastic wrap. Pre-heat and oven to 425. Lay fish flat and spray with cooking spay or brush with butter. Season with salt and pepper. Bake for 12-15 minutes. Fish is done when springy to the touch and flaky. Serve with the pineapple relish on top. We served ours with rice but this would also go great with cous cous.

Puff Pastry Wrapped Salmon with Dijon Mustard

6 pieces Salmon
1/4 c Dijon Mustard
1 egg
1/4 c water
2 sheets puff pastry (I used Peppridge Farms)

This is another very easy recipe! The results are very tasty! The puff pastry is flaky and perfectly steams the salmon. The Dijon mustard gives it a sweet tangy flavor. I also like to serve mustard on the side.

Pre-heat oven to 375. Defrost two sheets of puff pastry on the counter top. Cut each sheet into three squares each. Season each piece of fish with salt and pepper.  Place salmon in the middle of each square and top with a tsp of Dijon mustard. Wrap the puff pastry around the fish. Seal the seams with egg wash and poke holes in each packet  with a fork. Brush the egg wash over the entire packet.

Bake for 25-30 minutes. Puff pastry will be a beautiful golden brown and the fish will be baked perfectly.