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)
1 tablespoon honey
1 tablespoons vegetable oil
1 Kirby cucumbers, finely diced
1/2 cup finely diced fresh pineapple (about of a whole pineapple)
2 scallions, thinly sliced
1 jalapeno chile (ribs and seeds removed), minced
2 Tb cup fresh basil leaves, chopped
coarse salt and ground pepper
2 skin-on salmon fillets (6 to 8 ounces each), patted dry
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.
- 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.