GOOD TO KNOW To impart more flavor and moistness, cook the salmon fillets with the skin intact. The skin will cook to a delightful crisp, but you can remove it before serving if desired.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeño, and basil. Season with salt and pepper; toss gently to combine.
Step 2
Pat dry salmon; generously season with salt and pepper. In a large skillet, heat remaining 1 tablespoon oil over medium-high; add salmon, skin side down. Cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes. Turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes. Serve salmon topped with salsa.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 385
Step 5
Fat: 19.7g (2.7g Saturated Fat)
Step 6
Protein: 40.1g
Step 7
Carbohydrates: 11.3g
Step 8
Fiber: 1.1g
