1 (15 1/2 oz.) can sliced peaches in juice, drained and coarsely chopped
1 (8 oz.) can pineapple chunks in juice
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon grated fresh ginger
2 tablespoons lemon juice
4 salmon steaks (about 6 ounces each)
1/4 cup sliced almonds, toasted (optional)

Combine peaches, pineapple with juice, sugar, cornstarch and ginger in a saucepan; bring to a boil over medium-high heat. Cook and stir for 1 minute or until the mixture thickens. Stir in lemon juice; set aside.

Meanwhile, grill salmon over medium-hot coals or in a grill pan (or broil on a rack of the broiler pan 3 to 4 inches from the heat) for 7 to 11 minutes or until the salmon is cooked to the desired doneness, turning once. Serve salmon with sauce, and sprinkle with almonds, if desired.

Submitted by: Canned Food Fan / Mealtime.org