Nutrition per serving may change if servings are adjusted.
1 pound fresh or frozen skinless salmon fillet, about 1 inch thick
2 cups coarsely chopped fresh pineapple
½ cup chopped red or green bell pepper
¼ cup finely chopped red onion
½ teaspoon finely shredded lime peel (set aside)
3 tablespoons lime juice, divided
1 small fresh jalapeño chile pepper, seeded and finely chopped (see Tip)
2 tablespoons chopped fresh cilantro or parsley, divided
½ teaspoon chili powder
¼ teaspoon salt
Pinch of cayenne pepper
Lime wedges (optional)
Torn lettuce (optional)
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels.
For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.
Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.
Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.
To serve, cut the fish into four serving-size pieces; top with the salsa. If desired, serve with lime wedges and lettuce.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.