For the marinade:

1 (8 ounce) can crushed pineapple

3 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

3 Tablespoons soy sauce

2 Tablespoons unseasoned rice vinegar

3 cloves garlic, peeled and thinly sliced

½ cup loosely packed cilantro

1 teaspoon Kosher salt

¼ teaspoon freshly ground black pepper

4 (6 ounce) pieces salmon filet, skin on or removed

For the pineapple salsa:

1 pineapple, peeled and cut into ¼ inch pieces

2 Tablespoons red onion, finely chopped

½ small jalapeño, diced

¼ cup fresh cilantro, finely chopped

2 Tablespoons Pompeian Organic Robust Extra Virgin Olive Oil

½ teaspoon Kosher salt


For serving:

2 cups cooked white rice

Avocado, thinly sliced, optional

Fresh cilantro, optional

Lime wedges, optional


  1. For the marinade, place crushed pineapple, Pompeian Organic Robust EVOO, soy sauce, rice vinegar, sliced garlic, cilantro, Kosher salt, and black pepper in the bowl of a food processor fitted with blade attachment. Process until very smooth.
  2. To marinate the salmon, place salmon filets in a large sealable bag, then pour the marinade on top. Seal tightly, then let sit while you prep the salsa.
  3. For the pineapple salsa, in a large bowl combine cubed pineapple, red onion, diced jalapeño, cilantro, Pompeian Organic Robust EVOO, and Kosher salt. Stir well.
  4. Heat a large nonstick skillet over medium-high heat. When hot, add salmon filets, allowing excess marinade to drip off. Cook for 4-5 minutes per side, or until the salmon reaches an internal temperature of 125-130 F. Remove from the heat.
  5. Divide rice evenly between bowls, then top each with a salmon filet (or break it into small pieces for serving). Top with pineapple salsa and additional cilantro, if desired. Serve with thinly sliced avocado and lime wedges.