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Pan-Seared Salmon with Pineapple-Jalapeno Relish

Pan-Seared Salmon with Pineapple-Jalapeño Relish
Randy Mayor; Melanie J. Clarke
Yield

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

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.

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

Nutrition 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

How to Make It

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

  2. 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.