Pan-Seared Salmon with Pineapple-Jalapeño Relish

Serves 4 (1 salmon fillet with 1/2 cup of pineapple-jalapeño relish)

Tangy, spicy and fruity, this inviting recipe belies its simple preparation. Seed the jalapeño pepper if you prefer a milder dish and serve over coconut rice (see below for an easy, 20-30 minute, coconut rice recipe) accompanied by a crunchy salad or with some roasted asparagus in blasamic and oil..

Delicious suggestion…. double pineapple-jalapeño pepper relish to use over fish tacos or with grilled fish another night soon.

INGREDIENTS:

• 2 cups chopped pineapple (Use fresh pre-chopped pineapple to have this part ready for the table in 15 minutes)
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons sugar
• 1 finely chopped seeded jalapeño pepper or use habanero if you like a little more heat
• 1/2 teaspoon salt, divided
• Coconut oil or cooking spray
• 1 teaspoon chili powder, add a little more for more of a kick or you can even add some cayenne and cumin as well
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets

DIRECTIONS:

• 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 a small amount of coconut oil or use 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.

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