Grilled Salmon with Tropical Pineapple Salsa
Ingredients
- FOR THE SALMON
- 4 salmon fillets (about 6 oz / 170 g each)
- 1 tbsp olive oil (15 ml)
- Pinch of kosher salt and freshly ground black pepper
- FOR THE DRIED PINEAPPLE–AVOCADO RELISH
- 1 cup Mariani Sweetened Pineapple Bites, finely chopped (about 130 g)
- 1 small red bell pepper, diced (about 75 g)
- 1 small red onion, finely chopped (about 60 g)
- 1 jalapeño, seeded and minced, optional (about 10 g)
- ¼ cup fresh cilantro, chopped (10 g)
- ¼ cup roasted pepitas, roughly chopped (35 g)
- ½ medium avocado, diced
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 1 tbsp olive oil (15 ml)
- Pinch of fine salt
Instructions
- 1. In a bowl, combine the dried pineapple, bell pepper, onion, jalapeño, cilantro, pepitas, lime juice, olive oil, and salt. Fold gently and let stand while cooking the salmon.
- 2. Pat the salmon fillets dry and rub both sides with olive oil, salt, and pepper.
- 3. Heat a grill or grill pan over medium-high and oil the grates. Cook salmon 4–5 minutes skin-side down, then 3–4 minutes more, until just flaky.
- 4. Add the diced avocado to the bowl right before serving. Serve the salmon topped with the completed pineapple–avocado relish, with extra on the side.
- Try this: Add grilled lime halves or a drizzle of chili oil over the relish for a savory kick.
