Pineapple Salmon

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  12 oz Salmon
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  20 oz Pineapple Juice, Canned Or Fresh
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  2 tbsp Soy Sauce, Low Sodium
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  2 Garlic(6g)
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  0.1 tsp Cayenne Pepper, Ground
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  1 cup Pineapple, Canned, In Juice, Drained
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  1 Avocado(150g)
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  1 JalapeñO Pepper(14g)
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  1 Yellow Onion(55g)
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  0.3 cup Cilantro, Fresh
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  0.3 tsp 1/4 teaspoon kosher salt
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  2 tbsp Lime Juice, Fresh

Instructions

1. 1In a small bowl, whisk together the pineapple juice, soy sauce, minced garlic, and cayenne pepper. Place the salmon fillets in a shallow dish, pour the marinade over them, cover, and refrigerate for at least 2 hours or overnight.
2. 2While the salmon marinates, prepare the salsa: combine the drained canned pineapple, diced avocado, minced jalapeño, diced onion, fresh cilantro, kosher salt, and lime juice in a bowl. Toss gently and refrigerate in a separate airtight container until serving.
3. 3Remove the salmon from the refrigerator and let sit at room temperature for 10 minutes. Pour the marinade into a medium saucepan and simmer over medium-high heat for 6–8 minutes, stirring occasionally, until reduced by half and thickened enough to coat the back of a spoon.
4. 4Heat a large skillet over medium-high heat and lightly coat with oil. Once shimmering, place the salmon skin-side up in the pan and cook for 4–5 minutes until the flesh side turns opaque and begins to color.
5. 5Flip the salmon skin-side down, brush the top generously with the reduced marinade, and cook for another 4–6 minutes over medium-high heat until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
6. 6Brush the salmon once more with remaining marinade and cook for 1–2 minutes over medium-high heat until the glaze is sticky and caramelized.
7. 7Divide the salmon evenly into 2 airtight meal prep containers while still warm. Store the pineapple salsa separately in small containers to maintain texture until ready to serve.