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Grilled Salmon with Pineapple & Piquillo Pepper Salsa
4
2 hrs 15 mins
Ingredients
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For The Pineapple And Piquillo Pepper Salsa
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1 cup diced pineapple
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⅔ cup diced jarred Cara Mia Piquillo Peppers
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½ cup diced tomatoes
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⅓ cup diced English cucumber
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⅓ cup diced red onion
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2 Tbsp. finely chopped fresh cilantro
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1 Tbsp. finely chopped mint
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Fresh lime juice of 1 whole lime
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½ Tbsp. STAR Original Olive Oil
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Salt and fresh ground pepper, to taste
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For The Fish
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4 (5-oz. each) salmon fillets with skin-on
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3 to 4 tsp. STAR Original Olive Oil
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Salt and fresh ground pepper, to taste
Instructions
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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.
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2.
Cook: Oven Preheat oven to 450F.
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3.
Wash fish fillets and pat dry with paper towel. Brush each fillet with olive oil and season with salt and pepper.
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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.
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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.
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6.
Spoon previously prepared salsa over fish.
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7.
Serve immediately.
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8.
Cook: Grill Heat a grill to medium-high and brush the cooking grate with oil.
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9.
Season the salmon as directed in the recipe, and place the salmon, skin-side-down, on the grill and cover.
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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.
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11.
Spoon salsa over fish and serve.
