Triple Citrus Salmon and Pineapple Salsa

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Triple Citrus Salmon and Pineapple Salsa

Servings: 2

Prep Time: 15 mins

Cook Time: 5 mins


Salmon Ingredients:
2 Salmon Fillets, deboned and skin removed
2 tablespoons Olivelle Blood Orange Infused Olive Oil, divided
1 tablespoon Olivelle Meyer Lemon White Barrel Aged Balsamic, plus more to finish
1/2 tablespoon Olivelle Sweet Smoked Chili Rub & Seasoning
1 teaspoon Olivelle Lime Fresco Infused Sea Salt


Pineapple Salsa Ingredients:
2 cups Pineapple, 1/2-inch cubes
1 cup Tomato, diced
1 Jalapeño, diced
1/2 cup Red Onion, finely diced
4 tablespoons Olivelle Meyer Lemon White Barrel Aged Balsamic
2 tablespoons Olivelle Blood Orange Infused Olive Oil
3/4 teaspoons Olivelle Lime Fresco Infused Sea Salt

Directions:
1. Rub the salmon fillet generously with 1 Tbsp oil, vinegar, sweet smoked chili rub, and 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 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 balsamic vinegar.