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Chili-Rubbed Salmon with Pineapple-Avocado Salsa
- 2 (4-6oz each) salmon fillets
- 1 T olive oil
- 1 T. apple cider vinegar
- 1 t. chili powder
- 1/4 t. salt
- 1/2 t. light brown sugar
- 1 lime, for garnish
- 4 oz (1/2 cup) pineapple, diced 1/4-1/2 inch
- Half a medium avocado, diced 1/4-1/2 inch
- 1 scallion, chopped
- freshly ground black pepper
- 1/8 t salt
- Juice of 1-2 limes (around 1 T.)
DirectionsDirections...... For the salmon: Combine the oil and vinegar in a shallow dish. Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa. Preheat the oven to 350 degrees. For the salsa: Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well. Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.) When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness. Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately….. with rice of your choice
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