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.

　　

Ingredients

serves 4

　　2 tablespoons fresh lime juice

　　1 tablespoon honey

　　2 tablespoons vegetable oil, such as safflower

　　2 Kirby cucumbers, finely diced

　　1 cup finely diced fresh pineapple (from about 1/4 pineapple)

　　2 scallions, trimmed and thinly sliced

　　1 jalapeño chile (ribs and seeds removed for less heat, if desired), minced

　　1/4 cup fresh basil leaves, finely chopped

　　Coarse salt and ground pepper

　　4 skin-on salmon fillets (6 to 8 ounces each)

　　

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

　　Everyday Food: Light