How to Cook With Sustainable Seafood

Wild Alaskan Salmon With Pineapple-Kiwi Relish

Salmon Ingredients

• 4 6-ounce wild Alaskan salmon fillets (about one-inch thick)
• 1 1/2 teaspoons soy sauce
• 2 teaspoons dark brown sugar
• 1 large garlic clove, finely minced
• 1 teaspoon black or white pepper
• 1 tablespoon Shaoxing rice wine (a Chinese cooking wine), or a fruity, acidic white wine
• cooking spray

Relish Ingredients

• 1/2 fresh pineapple, cut into large cubes
• 1/2 cup cubed, peeled kiwi
• 1/4 cup pomegranate seeds (optional)
• juice and zest of 2 small limes
• handful chopped fresh cilantro
• pinch of salt

To prepare the salmon, combine all ingredients in a resealable bag, and refrigerate for 10 to 15 minutes.

Heat a cast-iron skillet, griddle pan or grill to medium-high heat, and spray with cooking spray. Remove fish from marinade, and discard plastic bag with marinade. Cook fish for 5 to 7 minutes per side, or until fish flakes easily in the middle when tested with a fork.

While the fish is cooking, combine the relish ingredients in a bowl. Mix well, and serve with salmon. Serves four.

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