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Salmon with Spicy Cucumber-Pineapple Salsa

GOOD TO KNOW To impart more flavor and moistness, cook the salmon fillets with the skin intact. The skin will cook to a delightful crisp, but you can remove it before serving if desired.

Recipe information

  • Yield

    serves 4

Ingredients

2

tablespoons fresh lime juice

1

tablespoon honey

2

tablespoons vegetable oil, such as safflower

2

Kirby cucumbers, finely diced

1

cup finely diced fresh pineapple (from about 1/4 pineapple)

2

scallions, trimmed and thinly sliced

1

jalapeño chile (ribs and seeds removed for less heat, if desired), minced

1

/4 cup fresh basil leaves, finely chopped

Coarse salt and ground pepper

4

skin-on salmon fillets (6 to 8 ounces each)

Need to make a substitution?

Preparation

  1. Step 1

    In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeño, and basil. Season with salt and pepper; toss gently to combine.

    Step 2

    Pat dry salmon; generously season with salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes. Turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 385

    Step 5

    Fat: 19.7g (2.7g Saturated Fat)

    Step 6

    Protein: 40.1g

    Step 7

    Carbohydrates: 11.3g

    Step 8

    Fiber: 1.1g

Everyday Food: Light
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