While our favorite salmon recipe is this one, I like a lighter, fresher take on salmon and other fish in the summer.  Can you identify with that?  The desire to have a simpler, fresher, lighter take on your food so that the freshness of the summer produce shines?



While summer might be fading into fall, hang onto that summer simplicity a little longer with this dish.  The cucumber pineapple salsa is also fine as a salsa/dip, or a topper for other meats.  I made as-written and have linked to the original recipe.



Salmon with Cucumber-Pineapple Salsa
originally from Everyday Food, June 2007 issue

1 tablespoons fresh lime juice (from 1 lime)

In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil. Season with salt and pepper; toss gently to combine.

While the salsa melds together, generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about 3/4 of the way through, 4 to 6 minutes. Turn salmon over, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.

Notes

• Since it's just two of us, I halved the recipe and still ended up with quite a bit of salsa.
• I also pulled a Rachael Ray and eyeballed everything. I tried to have an even amt. of pineapple and cucumber.
• As you can see from the picture, I did a pretty fine dice on the pineapple by cutting it into slabs, then sticks, and then little cubes.  I just like my pieces small.