Pan-Seared Salmon with Pineapple-Jalapeno Relish

By gvcathy

David Bonom, Cooking Light

NOVEMBER 2007

Ingredients

• 2 cups chopped pineapple
• 1/4 cup finely chopped red onion
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon fresh lemon juice
• 2 teaspoons sugar
• 1 finely chopped seeded jalapeño pepper
• 1/2 teaspoon salt, divided
• Cooking spray
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets

Preparation

Step 1

Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.