Salmon with Pineapple Salsa and Spicy Chile Sauce

Ingredients

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• Peppers, in Adobo Sauce, Chipotles

  La Costena

  ½ pieces or 8g

• Pineapple

  Raw, all varieties

  1 cup, chunks or 165g

• Orange marmalade

  2 tbsp or 40g

• Lime juice

  Raw

  1 tbsp or 15g

• Ginger root

  Raw

  1 tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. Peel and finely mince the ginger and cilantro. Chop the pineapple into small chunks. Finely chop the chipotle pepper.
2. Stir the mayonnaise and chopped chipotle together in a small bowl. Set aside.
3. In another bowl, combine the pineapple, orange marmalade, lime juice, ginger, and cilantro. Season the salsa with salt and black pepper to taste.
4. Pat the salmon dry. Brush with olive oil and season both sides with salt and black pepper.
5. Heat a large skillet over medium-high. Add the salmon and cook until just opaque in the center, about 4–6 minutes per side depending on thickness.
6. Plate the salmon, spoon the chipotle mayonnaise over the top, and serve with the pineapple salsa alongside.