When I think about a dinner that screams SUMMER! – for whatever reason, my go-to is fish with a fruit salsa. I don’t know about y’all, but I always am more interested in fish in the summer – I can mentally transport myself to the ocean and pretend that fish just got hauled in a few minutes beforehand. And as for fruit salsa, that’s kind of a no-brainer. Who doesn’t appreciate the sweet, juicy bounty of summer harvest fruits? As you can see from one of our first recipes from last summer, I have a template when making a dish like this. Salmon (my favorite fish of the easily-accessible-at-the-grocery-store varieties) + spicy flavoring on the salmon + cool, juicy, & sweet contrasting salsa. Hey – if it ain’t broke, why try to fix it?
Hot Salmon with Pineapple Salsa
(Salmon inspired by Little Spice Jar blog)
- 2 salmon portions (~5-6oz each)
- 1 tbsp olive oil
- 1 tbsp hot sauce (we used Frank’s)
- 2 tsp apple cider vinegar
- 2 cloves garlic, minced
- 5 turns fresh ground black pepper
- 1 tsp paprika
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- Pinch of ancho chili powder
- 2 cups diced pineapple
- 1/2 medium onion, diced
- 1 bell pepper, diced
- 3 tbsp lime juice
- 3 turns fresh ground black pepper
- Pinch of salt
- Prepare the salsa. Combine all the ingredients in a medium bowl and stir to combine. Refrigerate until time to eat.
- Whisk together all of the ingredients under the salmon bullet, except the salmon itself.
- Preheat oven to 375 degrees.
- Place the salmon portions on a piece of foil large enough to fold around the salmon.
- Paint the hot sauce mixtures on all sides of the salmon.
- Close the foil around the fish, pinching the edges closed.
- Bake on a cookie sheet for ~15 minutes. [FDA recommends a safe minimum temperature of 145 degrees F.]
- Open the foil and turn oven to broil. Broil, which watching closely, for just a minute or two to crisp up the top.
- Serve salmon with salsa on top.