Salmon with Grilled Pineapple and Avocado Salsa

Don't really have much to say about this one, aside from it's YUMMY!

FOR THE SALSA -

3 large fresh pineapple spears

1/2 medium red onion

1 large jalapeno

1 T fresh lime juice

1/4 C chopped cilantro

1/2 t kosher salt

1/2 t cumin

1/4 t cayenne

1 large avocado, diced

Spray grill rack with cooking spray (or brush first three ingredients LIGHTLY with olive oil). Grill over high heat until pineapple is golden and onion and jalapeno are pretty well charred. Remove from grill and cool until they are easily handled. Dice pineapple and onion. Remove skin, seeds, and ribs from jalapeno and finely chop. Combine all ingredients in a medium bowl and mix well. Cover and chill until ready to serve. Makes about 2 cups.

FOR THE SALMON -

In a small bowl, mix together the following:

1 teaspoon each -

kosher salt

cumin

paprika

granulated onion

chili powder

fresh ground black pepper to taste

Cut approximately two pounds of boneless, skinless salmon into manageable-sized pieces (3 or 4). Brush with extra virgin olive oil and sprinkle evenly with spice mixture. Grill until desired doneness.

Top with prepared salsa and serve with your favorite side dishes. We had it with toasted pine nut couscous and one of my broccoli slaws, which can be found HERE.

On the off-chance you end up with leftovers, make salmon street tacos!