Salmon with Pineapple Jalapeno Salsa ~ this is a healthy light meal for a warm night, and the spicy fruit salsa can double as an appetizer ~ just add chips and an ice cold beer or margarita!
Salmon is fabulous, of course, but for me, it’s usually what’s along with (or on top) that makes it memorable. It could be a bright green swath of CHIMICHURRI SAUCE, a layer of CUCUMBER SCALES, some pretty RAINBOW PEPPERS, or even a CREAMY LEMON SAUCE. In today’s case a vibrant pineapple jalapeno salsa wakes it right up. The salsa has an unexpected but so pleasing combo of sweet and heat. My husband, who doesn’t even like pineapple, gave it two thumbs up!
If you’ve visited Mexico you’ve probably tasted their famous spicy fruit with chili and lime ~ it’s sold on every street corner! You can get it with watermelon, cucumber, strawberries, mango, coconut…pineapple is my favorite because it’s bursting with sweet juice to offset the spice.
This meal can be made to feed any number of people, and it’s especially easy when you buy the fish already cut into 5-6 ounce portions. I lay them out on a baking sheet, brush with olive oil, sprinkle with salt, and roast at 400F for 20 minutes. You can roast 2 or 20, it never fails, the fish is moist and perfectly cooked.
You can make a salsa (sauce) out of just about anything, but no matter how creative I get, I include lime and cilantro, they’re the heart and soul of any salsa, if you ask me. In this pineapple jalapeno salsa the lime blends with the natural juices of the fruit and the cilantro brings that fresh green punch that only cilantro can bring. It’s so good I see no reason to fuss with it. If you absolutely can’t stand cilantro, and I know there are a few of you out there, just use parsley ~ but I don’t recommend it ;)
My favorite tool of the season is my Alligator stainless steel veggie chopper. I originally bought a cheaper plastic version but just as I was falling in love with it, it broke on me, the plastic just doesn’t stand up to repeated use. I did some poking around and found this strong steel chopper, made in Sweden. It’s pricier, but well worth it for me, I use it all the time. I think it makes for the prettiest and most user friendly salsas and chopped salads. It finely dices foods that tend to go mushy, like ripe pineapple and tomatoes, and works with oddly shaped ingredients like olives and jalapenos. This stainless steel model makes quick work of super hard veggies like beets and watermelon radishes, too. It comes with a plastic catch-all that hooks onto it, but I don’t bother with it unless I’m chopping something super juicy that squirts all over the place.
- 1/2 pineapple. peeled and cut into a fine dice
- 1-2 jalapenos, diced, seeds and all (scoop out the innards for less heat)
- a big handful of fresh cilantro leaves, rough chopped
- juice of 2 limes
- 6 salmon fillets, about 5-6 ounces each
- olive oil
- salt and pepper to taste
- Set oven to 400F
- Pile the pineapple, jalapenos, and cilantro in a bowl and squeeze the juice of 2 limes over it all. Give it a good toss. Cover and refrigerate.
- Make sure the oven is at 400F. Put the salmon on a baking sheet or baking pan. Brush with olive oil and sprinkle with salt and pepper to taste. Cook for 20 minutes or until the salmon is just done through and flakes easily,
- Serve the salmon immediately, topped with the salsa. Note: you will have extra salsa.
- You could leave out the jalapenos and add some Cayenne pepper or red pepper flakes instead. Just add to taste.
- There’s no need to core your pineapple, the core is edible and very healthy!