Salmon with Pineapple Bacon Salsa

SALMON WITH PINEAPPLE BACON SALSA

INGREDIENTS

For the salsa:

• 4 strips thick bacon, crisped
• 1 c fresh pineapple, cut into 1/4” cubes
• 1/2 Red Bell Pepper, medium, cut into 1/4” bits
• 2 Green (Spring) Onions, sliced thin
• 2–4 Tbsp Spicy Green pepper (Cut into 1/4″ bits)
• 1/4 c Chopped Parsley
• Tastic spice
• Juice of 1/2 lime, or more, to taste

For the salmon: 

• 1–1.25 lb. Salmon, about 1-inch thick at thickest point, cut into 3–4 fillets
• 1 Tbsp Sugar
• 1 tsp Tastic Spice
• 1/2 Tsp Freshly Ground Pepper

DIRECTIONS

For the salsa:

1. Cut the bacon into short, thin slices, about 1/4″ wide.
2. Place the chopped pineapple, red and green peppers, onion, and parsley in a Medium Bowl. Sprinkle with Tastic spice, and add the chopped bacon. Squeeze with half a lime. Stir, cover and refrigerate. It’s preferable to make this in advance of the salmon, as the flavor improves as the ingredients meld together.

For the salmon:

1. In a small bowl or ramekin, mix together the sugar, Tastic spice and pepper. Sprinkle over the salmon fillets.
2. Set oven to 400F, or if you have a low broil setting (about 400F), feel free to use that. Roast or broil 6 minutes, about 6-7 inches below broiler element. Add the salsa to the top of the fillets. Return to oven and roast or broil another minute or two. Salmon should be only slightly translucent to barely opaque in middle when done.
3. Serve with more salsa on the side.

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