Pineapple-Salmon Voyager Foil Packs

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon natural buttery spread with olive oil, melted
• ½ teaspoon kosher salt
• ¼ DOLE® Pineapple, peeled, cored and thinly sliced crosswise
• 4 skinless salmon fillets (about 4 ounces each)
• 2 Roma tomatoes, chopped
• 1 DOLE® Avocado, peeled, pitted and chopped
• 2 DOLE® Limes, juiced (about ¼ cup)
• ½ cup chopped DOLE® Red Onion
• 1 tablespoon chopped fresh cilantro
• 2 teaspoons olive oil

Directions

1. Prepare outdoor grill for direct grilling over medium heat; cut 4 (12-inch-square) sheets foil. Whisk garlic, buttery spread and ¼ teaspoon salt in a small bowl.
2. Place pineapple on center of foil sheets; top with salmon and brush with garlic mixture. Bring 2 edges of foil up over salmon and fold to seal; fold sides of foil to seal. Place packs, seal side up, on hot grill rack; cover and cook 10 minutes or until internal temperature of salmon reaches 145°F. 
3. Gently toss tomatoes, avocado, lime juice, onion, cilantro, oil, pepper to taste and remaining ¼ teaspoon salt in a large bowl. Makes about 2 cups. 
4. Carefully open foil packs; top salmon with Avocado Salsa.