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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

David Bonom,

November 2007
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