Broiled Salmon with Pineapple Mango Salsa

Ingredients

• Pineapple

  Raw, all varieties

  2 cup, chunks or 330g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Red Onion

  Freshdirect

  ¼ small raw or 17g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Lime juice

  Raw

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Honey

  2 tbsp or 42g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Pink salmon

  Fish, raw

  24 oz or 680g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. In a large bowl, combine pineapple, mango, tomatoes, red onion, cilantro, and half of the lime juice. Season with salt and pepper to taste and set aside.
2. In a small pan over medium heat, combine honey, remaining lime juice, and soy sauce until the honey is softened and well incorporated. Set glaze aside.
3. Preheat the broiler. Season the salmon on both sides with salt and pepper.
4. Heat olive oil in a skillet over high heat until very hot. Add salmon, non-skin side down, and sear for 2 minutes, moving constantly to prevent sticking.
5. Flip the salmon skin side down and sear for another 2 minutes, moving constantly. Remove the skin with a spatula.
6. Place the salmon in an oven-proof dish, skinless side up. Brush with half of the prepared glaze.
7. Broil for 3 minutes, brush with remaining glaze, and broil for another 2-3 minutes until charred. Watch closely to avoid burning.
8. Remove from the broiler, cover with foil, and let rest for 10 minutes.
9. Serve the salmon with the prepared mango salsa.

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