Sock-it-to-me Salmon and Salsa

By ccavaletti

Ingredients

• 2 sockeye salmon fillets
• 1 Tbsp extra-virgin olive oil
• 2 tsp spicy rub, optional, see note
• 1/2 tsp salt
• freshly ground pepper
• 8 oz can diced pineapple, drained, see note
• 1 green onion, minced
• 2 Tbsp chopped fresh mint
• 1 Tbsp freshly squeezed lime juice
• 2 tsp minced jalapeno or to taste

Preparation

Step 1

Heat a grill or broiler. Brush salmon with 1 tsp of the olive oil; season with rub, if using, 1/4 tsp of the salt and pepper to taste. Grill salmon, turning once, until just cooked, about 8 minutes.

Meanwhile, combine the drained pineapple, green onion, remaining 2 tsp of the olive oil, mint, lime juice, jalapeno, remaining 1/4 tsp salt and pepper to taste; serve with the salmon.

NOTE:
We grilled one fillet with a Jamaican jerk rub and liked the way it paired with the sweet-hot salsa. If the pineapple chunks are too large, you may want to cut them into smaller pieces.

Nutrition information per serving: 398 calories, 44% of calories from fat, 19 g fat, 3 g saturated fat, 107 mg cholesterol, 16 g carbohydrates, 39 g protein, 669 mg sodium, 2 g fiber.