Chile-Garlic Salmon with Pineapple-Peach Salsa
This dinner is super flavorful, with just the right amount of heat.
Ingredients
- 2 salmon fillets, roughly 6 oz each
- 2 tbs olive oil
- 2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 peach, halved, pitted and chopped
- 1 pineapple, cored and chopped
- 1 avocado, chopped
- 1/4 cup cilantro, chopped
- 1 tbs red onion, diced
- 1 jalapeno, seeded and sliced
- 1 tbs lime juice
Instructions
- In a small bowl, mix together chili powder, garlic powder and 1/4 tsp salt. Brush salmon with 1 tbs olive oil and sprinkle with spice mixture.
- Place a grill pan over medium-high heat and allow to preheat, then lightly coat with cooking spray. Place salmon fillets (skin side up if your fillets have skin) on grill pan and grill until the internal temperature reaches 145 degrees - roughly 12-14 minutes, or 6-7 minutes per side.
- While salmon cooks, add avocado, red onion, jalapeno and cilantro to a medium bowl. Remove salmon when done and set aside.
- Add peaches and pineapple to the grill pan and grill for 2-3 minutes, until lightly charred. Remove from grill pan and allow to cool slightly.
- Add peaches and pineapple to the avocado, red onion, jalapeno and cilantro. Add lime juice and 1/4 tsp salt and mix gently to combine.
- To serve, place salmon on plate and top with salsa.