Mmmmm, doesn’t the title just make you want to dance and welcome the summer time?! Well, since the sun has finally started to shine and the birds are chirping more than ever before, whipping up light, refreshing and healthy salsas will start to become a regular occurrence over here! This particular recipe goes well with a weekly favorite.
A true weeknight staple in our household is fish! I’ll cook up salmon, tilapia or swordfish about 2 to 3 times during the work week not only because it’s healthy, but it’s also a quick weeknight meal that requires little prep and a short amount of cooking time. Pair it with some roasted broccoli and a baked sweet potato? That is perfection in my books.
I find that fish is extremely versatile and you can experiment with a number of different spices and marinades. I love marinating salmon in my mom’s famous teriyaki sauce or adding a little dill, garlic and lemon to swordfish.
Since I was feeling like spring is in the air; pineapple salsa was calling my name. Not only is it the perfect topper to a piece of fish but you can add it to a salad, grilled chicken, tacos, or literally eat it out of the bowl (I confess…). This pineapple salsa consists of just four fresh ingredients and possibly five if you’re feeling adventurous and have a ripe avocado on hand. Some might say that the chopping process is a little tedious, but this is why we have Sunday prep!
Alright here’s the rundown…
1/2 small red onion, finely chopped
1/4 cup cilantro, chopped
Juice of 1 lime
Optional: 1 avocado, diced (mmm, I love this creamy addition)
1. Cut the pineapple. Figured I should write about how to cut a pineapple. So here I am…doing just that.
- Pick a pineapple: Finding a ripe pineapple in the grocery store takes two simple tests (my dad taught me this trick!). Check the stems. If you can pull a stem easily from the top, then it’s ripe. The other way is to smell the bottom of the pineapple. If it smells fresh like a pineapple, then you’re good to go!
- Peeling the pineapple: First you’ll need to lie the pineapple on its side and chop off the top leafy part (try not to waste too much of the pineapple) and the bottom part so it’s level and easier to peel. Stand the pineapple up on your cutting board and using a sharp knife, run the blade down the side following the peel. You want to make sure that you get as close as you can to the peel while also removing all of those brown pock-marks.
- Cutting the pineapple: I like to lie the peeled pineapple on its side and cut 1-inch thick rounds. Then take each round individually and cut around the core (You must remove the core-it’s really hard and barely chewable). There are a number of ways to remove the core but I find this this is the best way to avoid wasting any pineapple delicious-ness! Then simply cut each piece into chunks!
- For pineapple salsa: You’ll want to chop very small cubes.
2. Add the chopped pineapple, red onion, cilantro, avocado, and lime juice to a bowl. Mix well and refrigerate!
It’s that simple! The best part is that the lime keeps the pineapple and avocado fresh and vibrant so you can make it ahead and it will still look just as fresh the next day. Also, allowing it to sit for an hour or two will allow the juices to sink in and bring out the flavors even more!
Enjoy your pineapple salsa any way you’d like.
Pictured below is a baked piece of swordfish which I just seasoned with salt, pepper and lemon juice before baking in a 425 degree oven for 20 minutes.