Grilled Salmon with Pineapple & Piquillo Peppers Salsa – A quick, fresh and extremely flavorful Pineapple & Piquillo Peppers Salsa served alongside grilled Salmon.
A.K.A. That one time I ditched the fish and ate the salsa by the spoonful… #rebel
Hiiiii, you guys! *waving* Hope you’re having a wonderful day!
Judging by today’s recipe, looks like we are going to deal with Salsa even the day after Cinco De Mayo.
…And the day after, and the day after…
Oh, you’re welcome! We’re livin’ la vida salsa!
Look at it and study it because this is how you’re going to make salsa from here on. I promise, it.is.awesome!
But, first. Allow me to mucho thank our friends at STAR Fine Foods for sponsoring this post AND our delicious GIVEAWAY!
Did you see all the fabulous items included in our giveaway basket?
There’s a variety of olives, OLIVE oils, Olive oils WITH lemon peel (LOVE!!!!!), Olive Oil with Roasted Garlic, Balsamic Vinegar… the works!
FYI… STAR is a member of the NAOOA, an organization that supports and promotes olive oil. “Olive oils bearing the NAOOA seal meet the standard set by the International Olive Council, recognized worldwide as the quality-standard-setting body for olive oil.”
But really, they are my favorite because a) their olive oils are so dang good! (check out this Spaghetti Casserole made with their Butter Olive Oil and this Chicken Salad), b) Mediterranean Diet all-the-things!, c) 100% Olive Oil. Nothing else.
But really really? This salmon.
Recently, I feasted on a jar of STAR’s Cara Mia Piquillo Peppers with warm bread and feta cheese on the side (OMG!), and since then Piquillo Peppers seem to be on the brain just about every minute of the day. So, such thoughts led me to dress up my salmon dinner with a Piquillo Peppers Salsa, complete with pineapples, tomatoes and cucumbers. Hallelujah.
As much as I wanted to change it up a bit and go with possibly a different fish – Halibut, perhaps – it just wasn’t happening. I’m a salmon-girl, through and through.
Then, as much as I wanted to grill the fish on the grill, THAT also wasn’t happening. WHY? Because grilling happens on days when it’s over 65 degrees. We have yet to get there. And so I grilled it in the oven, just like what we did last week with our chicken. Works the same, tastes amazing, smells grilled. Kind of.
To pull it all together and make it even more droolworthy, I topped the fish with the Pineapple and Piquillo Peppers Salsa and oh my yummers! So tasty!
Cara Mia Piquillo Peppers are available at select Safeway, Vons, Schnucks and Dierbergs stores in the produce section and online at STAR Fine Foods.
P.S. Scroll down after the recipe to enter the GIVEAWAY! GOOD LUCK!!!
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- 1 cup diced pineapple
- 2/3 cup diced jarred Cara Mia Piquillo Peppers
- 1/2 cup diced tomatoes
- 1/3 cup diced english cucumber
- 1/3 cup diced red onion
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped mint
- fresh lime juice of 1 whole lime
- 1/2 tablespoon STAR Original Pure Olive Oil
- salt and fresh ground pepper , to taste
- 4 (5-ounces each) salmon fillets with skin-on
- 3 to 4 teaspoons STAR Original Pure Olive Oil
- salt and fresh ground pepper , to taste
- Prepare the salsa by combining all ingredients in a medium bowl; toss to combine and chill for at least 2 hours. Taste for seasonings and adjust accordingly.
- Preheat oven to 450F.
- Wash fish fillets and pat dry with paper towel.
- Brush each fillet with olive oil and season with salt and pepper.
- Set a grill pan or a cast iron pan over medium-high heat.
- Place the salmon, skin-side up on the pan; cook for 5 minutes, or until lightly browned.
- Turn the salmon over, skin-side down, and transfer pan to the oven.
- Continue cooking for 5 to 7 minutes, or until done. Salmon is done when it starts to release the white substance, or fat.
- Remove from oven and let stand 2 minutes.
- Transfer to a plate.
- Spoon previously prepared salsa over fish.
- Serve immediately.
1. Heat a grill to medium-high.
2. Season the salmon as directed in the recipe.
3. Brush the cooking grate with oil.
4. Place the salmon, skin-side-down, on the grill and cover.
5. Cook, undisturbed, until the salmon just starts to release its fat; about 10 to 15 minutes for most 1-inch-thick fillets.
6. Remove the fish from grill and transfer to a plate.
7. Spoon salsa over fish and serve.
Thank You, STAR Fine Foods, for sponsoring this post. As always, all opinions are 100% my own.