Grilled Salmon with Pineapple & Piquillo Pepper Salsa
15 mins Serves 4 This recipe features an easy, fresh and wonderfully flavorful Pineapple & Piquillo Peppers Salsa recipe served atop tender grilled Salmon. #STARFineFoods Ingredients:For the Pineapple and Piquillo Pepper Salsa:
Prepare the salsa by combining all ingredients in a medium bowl; toss to combine and chill for at least 2 hours. Taste for seasonings and adjust accordingly.
Cook: Oven
Preheat oven to 450F.
Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.
Set a grill pan or a cast-iron pan over medium-high heat. Place the salmon, skin-side up on the pan; cook for 5 minutes, or until lightly browned.
Turn the salmon over, skin-side down, and transfer pan to the oven. Continue cooking for 5 to 7 minutes, or until done. Salmon is done when it starts to release the white substance or fat. Remove from oven and let stand 2 minutes and transfer to a plate.
Spoon previously prepared salsa over fish.
Serve immediately.
Cook: Grill
Heat a grill to medium-high and brush the cooking grate with oil.
Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.
Cook, undisturbed, until the salmon just starts to release its fat; about 10 to 15 minutes for most 1-inch-thick fillets. Remove the fish from grill and transfer to a plate.
Spoon salsa over fish and serve.
Ingredients
- For The Pineapple And Piquillo Pepper Salsa
- 1 cup diced pineapple
- ⅔ cup diced jarred Cara Mia Piquillo Peppers
- ½ cup diced tomatoes
- ⅓ cup diced English cucumber
- ⅓ cup diced red onion
- 2 Tbsp. finely chopped fresh cilantro
- 1 Tbsp. finely chopped mint
- Fresh lime juice of 1 whole lime
- ½ Tbsp. STAR Original Olive Oil
- Salt and fresh ground pepper, to taste
- For The Fish
- 4 (5-oz. each) salmon fillets with skin-on
- 3 to 4 tsp. STAR Original Olive Oil
- Salt and fresh ground pepper, to taste
Instructions
For the Pineapple and Piquillo Pepper Salsa:
Prepare the salsa by combining all ingredients in a medium bowl; toss to combine and chill for at least 2 hours. Taste for seasonings and adjust accordingly.
Cook: Oven
Preheat oven to 450F.
Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.
Set a grill pan or a cast-iron pan over medium-high heat. Place the salmon, skin-side up on the pan; cook for 5 minutes, or until lightly browned.
Turn the salmon over, skin-side down, and transfer pan to the oven. Continue cooking for 5 to 7 minutes, or until done. Salmon is done when it starts to release the white substance or fat. Remove from oven and let stand 2 minutes and transfer to a plate.
Spoon previously prepared salsa over fish.
Serve immediately.
Cook: Grill
Heat a grill to medium-high and brush the cooking grate with oil.
Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.
Cook, undisturbed, until the salmon just starts to release its fat; about 10 to 15 minutes for most 1-inch-thick fillets. Remove the fish from grill and transfer to a plate.
Spoon salsa over fish and serve.
For the Pineapple and Piquillo Pepper Salsa:
Prepare the salsa by combining all ingredients in a medium bowl; toss to combine and chill for at least 2 hours. Taste for seasonings and adjust accordingly.
Cook: Oven
Preheat oven to 450F.
Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.
Set a grill pan or a cast-iron pan over medium-high heat. Place the salmon, skin-side up on the pan; cook for 5 minutes, or until lightly browned.
Turn the salmon over, skin-side down, and transfer pan to the oven. Continue cooking for 5 to 7 minutes, or until done. Salmon is done when it starts to release the white substance or fat. Remove from oven and let stand 2 minutes and transfer to a plate.
Spoon previously prepared salsa over fish.
Serve immediately.
Cook: Grill
Heat a grill to medium-high and brush the cooking grate with oil.
Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.
Cook, undisturbed, until the salmon just starts to release its fat; about 10 to 15 minutes for most 1-inch-thick fillets. Remove the fish from grill and transfer to a plate.
Spoon salsa over fish and serve.
Recipe developed by: http://diethood.com/
Prep Time: 2 hours
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Serves: 4
