Ingredients

The following ingredients have 4 Servings
  • 1 lb. wild caught sockeye Salmon
  • 1 teaspoon fresh lime zest
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon garlic powder
  • salt to season
  • 1 1/2 cups diced fresh pineapple
  • 1/3 cup diced red pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon diced fresh jalapeno
  • salt to taste

Instruction

  • Preheat grill to medium high heat, about 375-400 degrees F.
  • To a small bowl, add fresh lime zest, smoked paprika, ancho chili powder and garlic powder. Stir together.
  • Rub on the spice blend on the flesh side of the salmon.
  • Spray grill grates with cooking spray or rub down with an olive oil soaked rag.
  • Place salmon skin side down first. Grill for 4-5 minutes. (do not touch it during that time)
  • Flip the fish (fish should not stick to the grill grates, if it does then you need more cook time). Grill on flesh side for another 4 minutes. Remove from grill and let rest.
  • In the meantime, to a medium bowl add pineapple, red pepper, red onion, fresh cilantro, lime juice, jalapeno and salt to taste. Toss everything together.
  • Serve salmon filets with pineapple salsa