Charred Pineapple Salsa with Grilled Salmon - Cancer Nutrition Consortium

Ingredients

• 9 Oz Pinapple About 1/2 of a pineapple; Charred and diced
• 1/4 Red Onion Diced
• 1/4 Oz Red Pepper Diced
• 3 Tbsp Fresh Cilantro Chopped
• 2 Tbsp Olive Oil
• 2 Tbsp Rice WIne VInegar
• 1/2 Tbsp Montreal Seasoning
• 4 Oz Salmon Filet
• Cut off outer coating of pineapple. Slice pineapple and grill on both sides. Dice pineapple.
• Marinate salon with ½ tablespoon of the olive oil and ¼ tablespoon of Montreal seasoning and rub ingredient evenly over salmon filets.
• Grill salmon to desired internal temperature.
• Transfer to serving platter and top with 3 oz of pineapple salsa.