Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeño Relish Recipe
Randy Mayor; Melanie J. Clarke
Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish, and serve over coconut rice accompanied by a crunchy salad.


4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 46 %
Fat 15.6 g
Satfat 3.2 g
Monofat 5.7 g
Polyfat 5.7 g
Protein 28.8 g
Carbohydrate 11.7 g
Fiber 1.3 g
Cholesterol 80 mg
Iron 0.7 mg
Sodium 394 mg
Calcium 31 mg


2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets


Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.


David Bonom,

November 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note