Recipe information
Total Time
20 minutes
Yield
Makes 4 servings
Ingredients
1/4 cup mayonnaise
1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
1 cup diced cored fresh pineapple
2 tablespoons ginger preserves or orange marmalade
1 tablespoon fresh lime juice
1 teaspoon minced peeled fresh ginger
2 tablespoons chopped fresh cilantro
4 (6-ounce) salmon fillets with skin (each 1 to 1 1/4 inches thick)
2 tablespoons olive oil
Preparation
Step 1
Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.
Step 2
Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.
