By Mayo Clinic staff
Mix 1/2 cup pineapple juice, 2 minced garlic cloves, 1 teaspoon low-sodium soy sauce and 1/4 teaspoon ground ginger. Arrange two 4-ounce salmon fillets in small baking dish. Top with pineapple mixture. Refrigerate 1 hour. Turn salmon periodically. Preheat oven to 375 F. Coat 2 squares of aluminum foil with cooking spray. Place salmon on foil. Drizzle with 1/8 teaspoon sesame oil, black pepper to taste, and 1/2 cup diced fruit, such as mango and papaya. Wrap
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