Pan-Grilled Salmon with Pineapple Salsa
The recipe Pan-Grilled Salmon with Pineapple Salsa could satisfy your Mexican craving in about 45 minutes. This recipe serves 4. One portion of this dish contains about 34g of protein, 11g of fat, and a total of 265 calories. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up salt, ground pepper, rice vinegar, and a few other things to make it today. To use up the pineapple you could follow this main course with the Pineapple Cupcakes as a dessert.
Combine first 5 ingredients (through pepper) in a bowl; set aside.
Heat a nonstick grill pan coated with cooking spray over medium-high heat.
Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Lapis Luna ChardonnayOrange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.