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.