Seared Salmon with Pineapple Salsa

03 Sep

Seared Salmon with Pineapple Salsa

I was raised by a second generation fisherman (and his best catch) my mom;) Both my father and grandfather were commercial fisherman. To put it mildly, seafood was always on the menu. I did not realize nor appreciate it at the time, but our freezer was always stocked full of seafood. I grew up eating all of the fish commonly found fish in the Gulf of Mexico and it’s bay’s, inlet’s, and estuaries: reds, snapper, cobia, grouper, dauphin, flounder, snook, trout, etc… never salmon!

It took me a while to overcome the intimidation of cooking a fish I had never seen alive, cooked, or eaten for that matter, but I am so glad I did! I will say that this is one of my favorite seafood dishes! I have become quite fond of salmon, and the pairing of salmon and pineapple is divine.

Salmon is a terrific source of omega-3 fatty acids, contains no carbohydrates, and is chock full of essential vitamins and minerals, a

All the more reason to enjoy this dish often. It is great for you heart and mind, literally!


1/4 cup Bell Pepper (any color), diced

1/4 cup sweet onion, diced

20 oz. can of pineapple tidbits in juice

1/4 teaspoon coarse sea salt

1/8 teaspoon black pepper

1/2 teaspoon dried parsley

1 3/4 pounds fresh salmon cut into 4 pieces

non-stick cooking spray


Combine first six (6) ingredients, refrigerate until time to serve.

Preheat pan to med-high heat.

Season both sides of the fish with a pinch of salt and pepper, then spray with cooking spray on both sides.

Add salmon, skin side down, to hot pan and cover with a lid, leave covered about 7 minutes.

Flip and cook an additional 7-9 minutes, this fish should not be opaque when thoroughly cooked.

After the salmon is plated add the pineapple salsa!

* For additional flavor add olive oil or butter to pan just before adding the fish. For the heat lovers, add 2 tablespoons of chopped jalapenos.


Posted by on September 3, 2011 in Fruits & Nuts, Seafood


2 responses to “Seared Salmon with Pineapple Salsa

  1. Mom

    September 3, 2011 at 7:54 am

    What did you serve with the Salmon?

    • rachelsvittles2050

      September 3, 2011 at 8:46 am

      Steamed broccoli, carrots & water chestnuts along with Cuban bread sliced and drizzled with olive oil, sea salt, pepper, garlic powder, parsley, sliced tomatoes and mozzarella cheese. I put it in the oven at 425 degrees for about 7 minutes.


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