1. In a medium bowl, combine diced pineapple, Country Tomato Salsa, horseradish, and Honey Mustard. Sprinkle in cornstarch and stir to dissolve. Set aside.

2. Heat a large skillet, preferably nonstick, on medium-high heat for 2 to 3 minutes. Spray both sides of salmon with cooking spray and sprinkle both sides with Fisherman's Wharf Rub, as needed.

3. Saute fish for 3 minutes; if fillet has the skin on sauti non-skin side first. Carefully flip fish over. Pour reserved pineapple mixture around it. Cover, lower heat to medium, and simmer for 5 to 7 minutes or until sauce thickens.

4. To serve, transfer fish with a spatula to a serving platter. Spoon the sauce around fish.

Source: Hannaford fresh Magazine, March - April 2007