Growing up in a big family in the Midwest, to us, salmon came in a can. We thought of it as tuna (also only in a can), but pink. We never ever had it. Not once. On top of that sad state of affairs, the word from Mom was that Dad did not like fish. So on that rare occasion we could eat fish sticks or our beloved canned tuna, we rejoiced! We were completely and blissfully ignorant that real (fresh) salmon was truly one of the most beautiful, tasty (and healthy!) foods on earth.
Now that I live in the Pacific Northwest, I love to try new ways to cook salmon. When it is in season, we cannot get enough! We like to grill it or roast in the oven, but the past few times I’ve been broiling it in my oven and it has been spectacular! This method has been perfect for cooking it Medium to Medium-Rare, the sweet spot for this tender fish.
This recipe was inspired by my birthday! A couple of weeks ago, my good friends took me out to dinner for my special day to this hip new place in town called Salare. One of the things we ordered was this appetizer of fried okra which was accompanied by sweet, tangy pineapple and salty, smoky bacon. What a flavor combination that was! It inspired me to prepare this salsa with fresh pineapple and bacon. Placed atop the crispy yet medium-rare salmon, it is divine!
This dish is super-easy to prepare, too! Just 5 minutes in the broiler, then top with the salsa and broil a minute or 2 more and dinner is served! Enjoy!