serves 4 (serving size: 1 fillet and 1/3 cup salsa)
1 cup chopped fresh pineapple
2 tablespoons finely chopped red onion
2 tablespoons chopped cilantro
1 tablespoon rice vinegar
1/8 teaspoon ground red pepper
4 (6-ounce) salmon fillets (about 1/2-inch thick)
1/2 teaspoon salt
How to Make It
Combine first 5 ingredients (through pepper) in a bowl; set aside.
Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.
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Loved the pineapple salsa, it gave the salmon a really great flavor. We used canned pineapple instead of fresh and used a cast iron grill pan instead of non-stick. Served with steamed asparagus. Will definitely make again!
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