Ingredients Jump to Instructions ↓

  1. 2 Cups fresh pineapple, diced small

  2. 1/4 Cup red onion, diced fine

  3. 1/4 Cup red bell pepper, diced fine

  4. 1 Tablespoon fresh lemon juice

  5. 2 Teaspoons sugar

  6. 1 Jalapeño pepper, seeded and diced fine

  7. 1/2 Teaspoon salt, divided

  8. 2 Tablespoons Private Selection® olive oil

  9. 1 Teaspoon Private Selection® chili powder

  10. 1/4 Teaspoon black pepper

  11. 4 Fresh Salmon fillets (6 oz. each)

Instructions Jump to Ingredients ↑

  1. Directions 1. Combine the first 6 ingredients in a medium bowl and stir in ¼ teaspoon salt. Place in the refrigerator for 15 minutes. This can be made a day ahead.

  2. Heat a nonstick skillet over medium-high heat for one minute. In the mean time, season the salmon with the salt, chili powder and black pepper.

  3. Add the oil to the pan and swirl to coat. Place the salmon in the hot skillet, skin side up. Cook 2 minutes and turn. Cook the skin side for 2 minutes to blister. Turn the fillets and pull off the skin. Turn one more time and check for doneness.

  4. Place the cooked salmon on serving plates and top with the prepared relish.

  5. This video is a creation of LightsCameraCook. You can visit lightscameracook for complete recipes, and more videos.


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