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
2 cups cooked white rice
Avocado, thinly sliced, optional
Fresh cilantro, optional
Lime wedges, optional
- 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.
- 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.
- 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.
- 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.
- 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.