Pan-Seared Salmon with Pineapple-Jalapeno Relish

I like to keep from getting bogged down in the chicken rut by making sure that we do a fish at least one night every week, sometimes it goes every two weeks. But it still helps to keep our menu fresh and fun. I really like this recipe because its sweet yet spicy and when paired with coconut rice your taste buds don't believe that you're eating healthy!

Menu: Pan-Seared Salmon with Pineapple-Jalapeno Relish and coconut rice

Pan-Seared Salmon with Pineapple-Jalapeno Relish

Ingredients:
2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 finely chopped seeded jalapeño pepper
1/2 teaspoon salt, divided
Cooking spray
1 teaspoon chili powder
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets

1. Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine remaining 1/4 teaspoon salt, chili powder, and black pepper, stirring well; sprinkle evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with pineapple mixture.

Quick Coconut Rice

Ingredients:

• 2 cups uncooked basmati rice
• 1 1/2 cups light coconut milk
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 cup chopped green onions

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

Super yummy and super simple salmon dinner. Now eat up!

Recipe and photo courtesy of CookingLight