Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 Anjou or Bartlett pear, peeled, cored, and diced
- 1 8-ounce can crushed pineapple, drained
- 1 cup dried cranberries or craisins
- 1/2 teaspoon crushed red pequin quebrado (red pepper flakes), or more to taste
- 1 tablespoon ground mild red chile
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more for sprinkling
- 3/4 pound fresh salmon filet, deboned
- 1 tablespoon vegetable oil (optional)
Sweet Pear Pineapple Salsa (1/2 recipe needed.)
In a nonreactive bowl, combine the pear, pineapple, cranberries, and pequin quebrado. Allow to stand for at least 10 minutes before serving.
In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon.
Sprinkle salt in a heavy, seasoned skillet (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.
Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.
PER SERVING of SALMON:
Saturated Fat 2g