This started off just as a recipe for Pineapple Salsa but Copper River Salmon is in season so I thought we’d combine the two.
Pineapple Salsa with Grilled Salmon is just about as good, vibrant, and summery as it gets.
Copper River Salmon is one of the seasonal varieties of wild caught salmon that is only in stores for a very short time each summer. It’s bright, bright red, not at all fishy smelling, and has a very sweet flavor.
If you can’t find this specific variety, I encourage you to try other wild caught salmon like sockeye or coho over the farm raised, color enhanced stuff. Yes, it costs more. Yes, it’s worth it.
Of course, the Pineapple Salsa is plenty good on its own with something as easy as chips or even on grilled chicken.
Here’s what you need:
Fresh Pineapple, Red Bell Pepper, Jalapeño Pepper, Red Onion, Limes, Cilantro, Olive Oil, Salt & Pepper.
Click here for a Pineapple Salsa Shopping List
If you’re pairing it with salmon or other fish (most varieties would be great with this salsa), plan on about 6 ounces of fish per person. If you want to make it exactly like I have here, you will also need a Cedar Grilling Plank. I got mine at Costco but you can find them at most grocery stores, Williams Sonoma, Amazon, etc.
Fresh pineapple is best for this salsa. Finely chop about 3/4 of a peeled, cored pineapple – about 3 cups.
Since this is salsa, it’s not so important that the amounts be super specific. If you have a little more or less of something, go for it. I knew I would use the leftover pineapple in a green smoothie but if you’re worried about it languishing in your fridge, throw it all in there.
One other note – this salsa is best eaten fresh or within 1 day. It doesn’t store all that well – unlike tomato salsa, this gets a little mushy as it ages. So you might want to grab a bag of blue corn chips (my favorite) for the extra.
Click HERE, there’s more!