Tropical Summer Recipe: Salmon and Pineapple Salsa

Salmon and Pineapple Salsa is a delicious and beautiful summertime dish, fit for a special occasion or just to impress your family plus it’s really easy to make. I’m not much of a chef so trust me…if I can make it, anyone can! I even goofed up a few things. For example, I don’t own potato peeler for the cucumber ribbons, so I improvised. (No one would know and maybe you wouldn’t notice if didn’t point that out!) Luckily this recipe does not have to be made perfectly.

It is amazingly favorable, with a mix of sweet, tangy, salty and a little kick of chili pepper. I was given this recipe (OK, I begged for it!) at a rewardStyle food photography workshop in Chicago. It was demonstrated by expert culinary artist Chef Elaina Vazquez at Brique who showed us how to cook and style food for photographing. I also learned a few photo tricks from food photographer Anna Petrow.

So now with the brilliant advice from both, I present to you this delightful, colorful, fresh and photo-worthy recipe.

Salmon and Pineapple Salsa

Salmon and Pineapple Salsa fresh-ingredients fountaiinof30

Ingredients

• (4) 4 oz pieces of fresh salmon
• 1 tablespoon olive oil
• Pickled Red Onions (recipe below)
• Pineapple Vinaigrette (recipe below)
• Pineapple Salsa (recipe below)
• Cucumber Ribbons (recipe below)

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PICKLED RED ONIONS

1/3 cup water
2/3 cup red wine vinaigrette
1 tablespoon sugar
1/2 teaspoon salt
1 medium red onion

Combine the first four ingredients in a small sauce pot and bring to a boil. Immediately remove from heat and cool to room temperature. Slice red onion and place in pickling liquid. Refrigerate for 6 hours, up to 24. Drain liquid from onions.

PINEAPPLE VINAIGRETTE

1-1/2 cups pineapple juice
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 teaspoon salt

Combine pineapple juice, white wine vinegar, and dijon mustard in blender. Blend on low and slowly add olive oil in a steady stream until vinaigrette is emulsified. Finish with salt to taste.

PINEAPPLE SALSA

1 cup diced pineapple
1 small Fresno chile, seeded and diced
1 tablespoon red onion, finely diced
chopped cilantro to taste
salt to taste
1 teaspoon lime juice
1 tablespoon olive oil

Combine all ingredients in a bowl and mix.

How To Make Cucumber Ribbons

Using a potato peeler, peel cucumber lengthwise to create thin slices. Place cucumber slices in a bowl and lightly drizzle with pineapple vinaigrette to soften.

Salmon and Pineapple Salsa salmon searong in pan

tropoical summer recipe salmon searing brwming fying pan fountainof30

How To Cook Salmon

Heat olive oil in pan over medium heat. Once pan is hot, place skinless salmon in pan and sear on each side for 3-5 minutes, until golden. Finish in oven for approximately 3 minutes, or until desired finish.

Salmon and Pineapple Salsa black plate stripe tablecloth fountainof30

How To Serve Salmon and Pineapple Salsa

 Place seared salmon on plate. Top with pineapple salsa, pickled red onions, and cucumber ribbons. Lightly drizzle pineapple vinaigrette over top. Finish with micro greens and edible flowers if desired.

Yield: 4 servings

Salmon and Pineapple Salsa

Salmon and Pineapple Salsa
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • (4) 4 oz pieces of fresh salmon

  • 1 tablespoon olive oil

  • Pickled Red Onions (recipe below)

  • Pineapple Vinaigrette (recipe below)

  • Pineapple Salsa (recipe below)

  • Cucumber Ribbons (recipe below)

PICKLED RED ONIONS

  • 1/3 cup water

  • 2/3 cup red wine vinaigrette

  • 1 tablespoon sugar

  • 1/2 teaspoon salt
  • 
1 medium red onion

PINEAPPLE VINAIGRETTE

  • 1-1/2 cups pineapple juice

  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard

  • 1/2 cup olive oil

  • 1/2 teaspoon salt

PINEAPPLE SALSA

  • 1 cup diced pineapple

  • 1 small Fresno chile, seeded and diced

  • 1 tablespoon red onion
  • finely diced
 chopped cilantro to taste

  • salt to taste

  • 1 teaspoon lime juice

  • 1 tablespoon olive oil

Instructions

PICKLED RED ONIONS:

Combine the first four ingredients in a small sauce pot and bring to a boil. Immediately remove from heat and cool to room temperature. Slice red onion and place in pickling liquid. Refrigerate for 6 hours, up to 24. Drain liquid from onions.

PINEAPPLE VINAIGRETTE:

Combine pineapple juice, white wine vinegar, and dijon mustard in blender. Blend on low and slowly add olive oil in a steady stream until vinaigrette is emulsified. Finish with salt to taste.

PINEAPPLE SALSA:

Combine all ingredients in a bowl and mix.

HOW TO COOK SALMON

Heat olive oil in pan over medium heat. Once pan is hot, place skinless salmon in pan and sear on each side for 3-5 minutes, until golden. Finish in oven for approximately 3 minutes, or until desired finish.

HOW TO MAKE CUCUMBER RIBBONS

Using a potato peeler, peel cucumber lengthwise to create thin slices. Place cucumber slices in a bowl and lightly drizzle with pineapple vinaigrette to soften.

SERVE

Place seared salmon on plate. Top with pineapple salsa, pickled red onions, and cucumber ribbons. Lightly drizzle pineapple vinaigrette over top. Finish with micro greens and edible flowers if desired.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 605Total Fat: 48gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 18mgSodium: 1210mgCarbohydrates: 38gFiber: 3gSugar: 28gProtein: 9g

Enjoy!

You may also like to try more recipes like Easy Pork Chop Piccata Recipe and The Best Margaritas For a Crowd Based on A Frontera Grill Recipe.

 

Carol.sig

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