4– 4 oz. salmon fillets
Salt & Pepper
Extra virgin olive oil
1c. yellow bell pepper, small dice
1 c. red bell pepper
1 c. onion, med. dice
2 c. pineapple, med. dice or pineapple chunks from the can cut in half
2 tsp. cilantro
1/4 c. lemon juice
2 tsp. minced jalapeno pepper, ribs and seeds removed
1 tsp. salt
Combine all salsa ingredients and let marinate for at least one hour.
Heat grill until very hot. Salt and pepper salmon fillet, drizzle with extra virgin olive oil. Lay in a diagonal position over grill to create perfectly positioned grill marks. Drizzle upturned side with extra virgin olive oil to prevent sticking. Turn fillet to the opposite diagonal or 10:00 and 2:00 on a clock, cooking a total of 3 to 4 min. depending on thickness of the fillet. Gently flip and do the same on the other side.
Serve with Pineapple Salsa.