This is a quick and easy meal to prepare - in fact, it can be done in 15 minutes if you don't have a big hunk of salmon. When buying your salmon, I'd recommend getting a thinner fillet. The fish guy from my local market handed me a big chunk, which meant that not only did the fish take longer to cook, but to ensure that it cooked all the way through, the salmon turned out more blackened than I preferred. Plus, I think that a thinner fillet would also help even out the spices a bit more.
I served the salmon with a side of coconut rice. It was the first time I made it - nothing complicated - and it was so fragrant that it'll be my new go-to jasmine rice preparation method.
Salmon with Pineapple-Jalapeño Relish
Adapted from Cooking Light
Yield: 4 servings
2 cups pineapple [chopped]
1/3 cup red onion [finely chopped]
1/3 cup red bell pepper [finely chopped]
1 Tbsp fresh lemon juice
2 tsp sugar
1 jalapeño pepper [seeded, finely chopped]
1/4 tsp salt
1 teaspoon chili powder
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp paprika
4 (6-oz.) salmon fillets
1 Tbsp olive oil
1. In a small bowl, combine all relish ingredients. Toss to combine. Set aside.
2. In a small bowl, combine chili powder, paprika, salt, and pepper. Sprinkle evenly over fillets.
3. In a nonstick skillet, heat some olive oil on medium-high heat. Place the fillets skin-side up. Cook 4 minutes on each side, or until desired degree of doneness. Enjoy!
Notes: Serve with coconut rice or a side salad. Prepare the coconut rice first since this way, everything will finish around the time.