Salmon with Spicy Cucumber-Pineapple Salsa

Makes: 
4 servings
Utensil: 
12" Chef's Gourmet Skillet
large mixing bowl
Rate Recipe: 
Contributed By: 
Chef Sergio Corbia

Are you looking for a new recipe to add to your list of favorites? You won't go wrong with this tasty salmon recipe by Chef Sergio. Plus the sweet, yet spicy, salsa can be combined in other recipes.

Watch the recipe video and share your comments below. 

Ingredients

4
salmon fillets, approximately 3 ounces (85 g) each, skin-on
salt and pepper to taster

Salsa

2
tablespoons
fresh lime juice (from 1 lime)
(30
mL)
1
tablespoon
honey
(21
g)
1
tablespoon
oil
(15
mL)
2
cucumbers, finely diced
2
scallions, thinly sliced
1
cup
fresh pineapple, finely diced
(165
g)
1
jalapeño chili, ribs and seeds removed, and minced
14
cup
fresh basil leaves, chopped
(10
g)
1
pinch
salt
1
pinch
black pepper

Directions

  1. To prepare the salsa, whisk together lime juice, honey and oil in a bowl. Add remaining ingredients and toss gently to combine. Set aside.
  2. Generously season salmon on both sides with salt and pepper.
  3. Heat skillet over medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add salmon, skin-side down. Lower heat to medium-low. Cover with 12" Electric Skillet cover and cook until skin is crispy and salmon is opaque about 34 of the way through, approximately 4 - 6 minutes. Turn salmon over, recover and continue to cook until opaque throughout, approximately 2 - 4 minutes.
  4. Serve salmon topped with salsa.
Nutritional Information per Serving
Calories: 
289
Total Fat: 
14g
Saturated Fat: 
3g
Cholesterol: 
54mg
Sodium: 
131mg
Total Carbs: 
20g
Dietary Fiber: 
3g
Sugar: 
16g
Protein: 
21g
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