Pineapple Salmon

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  Salmon(170g)
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  Pineapple Juice, Canned Or Fresh(240g)
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  Soy Sauce, Low Sodium(30g)
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  Garlic(120g)
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  Cayenne Pepper, Ground(1g)
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  Pineapple, Canned, In Juice, Drained(240g)
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  Avocado
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  JalapeñO Pepper
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  Yellow Onion
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  Cilantro, Fresh(60g)
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  1/4 teaspoon kosher salt
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  Lime Juice, Fresh(30g)

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 canned pineapple (drained), diced avocado, minced jalapeño, diced onion, fresh cilantro, and a pinch of salt in a bowl. Drizzle with lime juice and toss gently. Refrigerate 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, stirring occasionally, for 6–8 minutes until reduced by half and slightly thickened—the liquid should 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 until the glaze is sticky and caramelized.
7. 7Divide the salmon evenly between 2 airtight meal prep containers while still warm. Top each portion with pineapple salsa just before serving, or store the salsa separately in small containers to maintain texture.