SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA

Servings: 2 • Prep Time: 15 mins • Cook Time: 5 mins

Salmon:

2 Salmon Fillets, deboned and skin removed

2 Tbsp Blood Orange Infused Olive Oil, divided

1 Tbsp Meyer Lemon White Barrel Aged Balsamic, plus more to finish

½ Tbsp Sweet Smoked Chili Rub & Seasoning

1 tsp Lime Fresco Sea Salt

Pineapple Salsa:

2 cups Pineapple, ½" cubes

1 cup Tomato, diced

1 Jalapeño, diced

½ cup Red Onion, finely diced

4 Tbsp Meyer Lemon White Barrel Aged Balsamic

2 Tbsp Blood Orange Infused Olive Oil

¾ tsp Lime Fresco Sea Salt

Directions:

1. Rub the salmon fillets generously with 1 Tbsp Blood Orange Infused Olive Oil, Meyer Lemon White Barrel Aged Balsamic, Sweet Smoked Chili Rub, and Lime Fresco Sea Salt. Let sit for 30 minutes.

2. Meanwhile, combine all pineapple salsa ingredients in a bowl. Let marinate for at least 30 minutes before serving.

3. Heat a cast iron or flat-top griddle to medium and add the remaining 1 Tbsp Blood Orange Infused Olive Oil. Add salmon and cook until fat begins to drip from the sides, about 3-4 minutes. Flip and cook for another 1-2 minutes or until fish begins to flake.

4. Spoon pineapple salsa over the salmon and finish with an extra drizzle of Meyer Lemon White Barrel Aged Balsamic. Enjoy!

Elevate your dinner with our Blood Orange Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml. Pair it with our Meyer Lemon White Barrel Aged Balsamic — available in 100ml, 250ml, 500ml, and 750ml — for the full citrus experience.