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Pan-Grilled Salmon with Pineapple Salsa
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|1 cup fresh pineapple, chopped|
|2 Tbsp. cilantro, chopped|
|2 Tbsp. red onion, finely chopped|
|1 Tbsp. rice vinegar|
|1/8 tsp. red pepper, ground|
|4 6 oz. each salmon fillets, about 1/2" thick|
|1/2 tsp. salt|
- In a bowl, combine pineapple, cilantro, red onion, vinegar and red pepper; set aside.
- Heat a nonstick grill pan coated with cooking spray over medium-high heat.
- Sprinkle fillets with salt. Cook 4 minutes per side or until fish is fully cooked through and flakes easily when tested with a fork.
- Top fillets with salsa and serve.