Ingredients:
- 2 tbsp fresh lime juice
- 1 tbsp honey
- 2 tbsp vegetable oil
- 2 kirby cucumbers, finely diced
- 1 cup finely diced pineapple (from about 1/4 pineapple)
- 2 scallions, trimmed and thinly sliced
- 1 jalapeno chile (ribs and seed removed for less heat. if desired), minced
- 1/4 cup fresh basil leaves, finely chopped
- coarse salt and ground pepper
- 4 skin-on salmon fillets (6 to 8 ounces each)
Preparation:
- in a medium bowl, whick together lime juice, honey, and 1 tablespoon ioil;
- add cucumbers, pineapple, scallions, jalapeno, and basil
- season with salt & pepper
- toss gently to combine
- pat dry salmon;
- generously season with salt and pepper
- in a large skillet, heat remaining 1 tablespoon oil over medium-high
- add salmon, skin side down
- cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes
- turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes
- serve salmon topped with salsa
First Made:
2014-09-01
2014-09-01
Yield:
4 serving
4 serving
Calories:
385 per serving
385 per serving