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
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.

Grilled Salmon with Pineapple & Piquillo Pepper Salsa

This recipe features an easy, fresh and wonderfully flavorful Pineapple & Piquillo Peppers Salsa recipe served atop tender grilled Salmon.
 #STARFineFoods

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

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

1

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.

2

Cook: Oven

Preheat oven to 450F.

3

Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.

4

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.

5

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.

6

Spoon previously prepared salsa over fish.

7

Serve immediately.

8

Cook: Grill

Heat a grill to medium-high and brush the cooking grate with oil.

9

Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.

10

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.

11

Spoon salsa over fish and serve.

1

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.

2

Cook: Oven

Preheat oven to 450F.

3

Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.

4

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.

5

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.

6

Spoon previously prepared salsa over fish.

7

Serve immediately.

8

Cook: Grill

Heat a grill to medium-high and brush the cooking grate with oil.

9

Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.

10

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.

11

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

In This Recipe

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

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