Salmon with Spicy Cucumber-Pineapple Salsa Gluten Free

Salmon with Spicy Cucumber-Pineapple Salsa Gluten Free

Ingredients

  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 2 Kirby cucumbers, finely diced
  • 1 cup finely diced fresh pineapple (about of a whole pineapple)
  • 2 scallions, thinly sliced
  • 1 jalapeno chile (ribs and seeds removed), minced
  • 1/4 cup fresh basil leaves, chopped
  • coarse salt and ground pepper
  • 4 skin-on salmon fillets (6 to 8 ounces each), patted dry

Directions

  1. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil.
  2. Season with salt and pepper; toss gently to combine.
  3. Generously season salmon on both sides with salt and pepper.
  4. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down.
  5. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes.
  6. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes.
  7. Serve salmon topped with salsa.