Tuesday, November 13, 2007

Pan Seared Salmon with Pineapple Jalepeno Salsa

I don't like Salmon, but this is amazing.

2 cups chopped pineapple object
1/4 cup finely chopped red onion object
1/4 cup finely chopped red bell pepper object
1 tablespoon fresh lemon juice
2 teaspoons sugar
2 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided object
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets

Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
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.
4 servings (serving size: 1 fillet and about 1/2 cup pineapple mixture)


scottandlesley said...

We need a fancy-shmancy label for this one.

Katie said...

I ALWAYS forget to label things. argh. sorry.