SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA

Servings: 2

Prep Time: 15 mins

Cook Time: 5 mins

Ingredients:

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 Infused 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 Infused Sea Salt

Directions:

1. Rub the salmon fillet generously with 1 Tbsp oil, vinegar, sweet smoked chili rub, and salt. Let sit for 30 minutes.

2. Meanwhile combine all the ingredients for the Pineapple Salsa in a bowl. Let marinate at least 30 minutes before serving.

3. Turn on black stone or cast iron to medium and heat the remaining 1 Tbsp olive oil. Add salmon and cook until the fat starts to appear to drip out of the salmon, about 3-4 minutes. Flip salmon and cook for another 1-2 minutes or until fish begins to flake.

4. Serve pineapple salsa over fish and top with another drizzle of balsamic vinegar.

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.