Wednesday, December 10, 2008

Pan-fried Salmon with Pineapple Relish

2 cups chopped pineapple
1/4 cup finely chopped green onion
1/4 cup finely chopped carrot
1 tablespoon fresh lemon juice
2 teaspoons sugar
1/2 teaspoon garlic-chile paste (more if you want it really spicy)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup plain bread crumbs
4 (6-ounce) salmon fillets, skin removed
2 tablespoons vegetable oil

Combine first 6 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

Heat oil in a large nonstick skillet over medium-high heat.

Sprinkle salt and pepper evenly over fish. Gently press salmon fillets into bread crumbs to coat. Add fish to pan, skin side up; cook 2-4 minutes on each side (depending on thickness) or until fish flakes easily when tested with a fork. Serve with pineapple mixture.

--Adapted from Cooking Light magazine

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