Eh hem. One word. FAVORITE!
If you haven’t noticed, I am in love with salmon. Pretty much any way it comes. Garlicy. Asian. Sweet. Citrusy. Barbecue-y. Seared. Raw!!! Holy yum. It makes me so happy. I could eat it all the time. And this…is probably my favorite way to eat it of all time. The only contender is my daddy’s home grilled salmon. Cause he’s got a magic touch on the barbecue 😉 But I dunno…cause the crispiness…freshness…slight spice…sweetness…gosh. Its just remarkable. Please make this dish. It’s so simple as well!!! Let’s take a gander together…
This monumental discovery is from health.com, slightly altered. I could kiss them.
Here’s what you need:
- 1 1/2 C Finely chopped fresh Pineapple (yes, it simply must be fresh for this!) If chopping a pineapple scares you…I am definitely no pro…but you can scroll down to my pictures and see how I did it if you want on possible technique 🙂
- 3 Tbsp Finely chopped Red Onion (This is subject to your tastes, I usually add a little more 🙂
- 3 Tbsp Cilantro, chopped (or a good squeeze of paste)
- 1 1/2 Tbsp Rice Vinegar
- Rounded 1/8 tsp Ground Cayenne
- 1 Tbsp Coconut Oil
- 6 Salmon Fillets (We couldn’t get fresh, but Wal*Mart has a super great huge salmon fillet in the freezer section for about $9, it comes in 6 pieces and is the freshest, highest quality frozen fillet I have found! Of course fresh is by far the best, but that’s my tip if you can’t get it fresh :))
- Salt and Pepper
- 2 Garlic Cloves, minced (optional)
And here’s how you do it:
- Prep your veggies.
- Combine the pineapple, onion, cilantro, vinegar, and cayenne in a bowl. Bam!! Salsa 🙂
- Heat the coconut oil in a pan over medium high heat.
- Salt and pepper your fish and place it in the pan, skin side down first. (Just heard that tip on food network!). Cook about 4 minutes, then flip.
- If you want a little garlic flavor, add it to the pan. I didn’t have you add it first…because when I did that it burned. There are few things more heart breaking than burnt garlic. But save it till the fish is flesh side down and you only have a few minutes left…it shouldn’t burn and the fish should take on the flavor better 🙂
- Let fish cook 4 more minutes, or until if flakes easily.
- Place salmon on serving dishes and top with that FANTASTIC salsa. Serve and enjoy my favorite food on earth!!!!
Prep your ingredients!! Take your pineapple:
Slice around outside of the pineapple, in just enough to get the skin and fun little pokies off.
Go around the entire pineapple, and cut off the top and bottom.
Yum!!!! Now, on to the salmon!!! Cut your fish into the six fillets, and salt and pepper to your tastes. Do you like my spot where I slipped with the pepper? Haha! A nice spicy little bite! But…I have Kirkwood blood in my veins…we LOVE black pepper…so no issue here!