Sweet Chili Citrus Salmon and Pineapple Salsa

Sweet Chili Citrus Salmon and Pineapple Salsa

Looking to make salmon a fan favorite? This recipe is your answer! The salmon is coated in a smoky-sweet chili rub, marinated with Blood Orange Olive Oil and Meyer Lemon Balsamic for a zesty, tropical twist. Topped with fresh pineapple salsa, this dish is so good, you'll want to make it again and again!

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Author

Olivelle

Prep Time

15 minutes

Cook Time

5 minutes

Servings

2

Category

Cuisine

Ingredients

• 2 Salmon Fillets, deboned and skin removed
• 2 Tbsp Blood Orange Infused Olive Oil, divided
• 1 Tbsp Meyer Lemon White Barrel Aged Balsamic, plus more to finish
• ½ Tbsp Sweet Smoked Chili Rub & Seasoning
• 1 tsp Lime Fresco Infused Sea Salt
• 2 cups Pineapple, ½” cubes
• 1 cup Tomato, diced
• 1 Jalapeño, diced
• ½ cup Red Onion, finely diced
• 4 Tbsp Meyer Lemon White Barrel Aged Balsamic
• 2 Tbsp Blood Orange Infused Olive Oil
• ¾ tsp Lime Fresco Infused Sea Salt

Directions

1. Rub the salmon fillets generously with 1 Tbsp Blood Orange Infused Olive Oil, Meyer Lemon White Barrel Aged Balsamic, Sweet Smoked Chili Rub & Seasoning, and Lime Fresco Infused Sea Salt. Let sit for 30 minutes.
2. Meanwhile, combine all the ingredients for the Pineapple Salsa in a bowl. Let marinate at least 30 minutes before serving.
3. Turn on black stone or cast iron to medium and heat the remaining 1 Tbsp Blood Orange Infused Olive Oil. Add salmon and cook until the fat starts to appear to drip out of the salmon, about 3-4 minutes. Flip salmon and cook for another 1-2 minutes or until fish begins to flake.
4. Serve pineapple salsa over fish and top with another drizzle of Meyer Lemon White Barrel Aged Balsamic.