Salmon with Spicy Cucumber-Pineapple Salsa

• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 2 tablespoons vegetable oil, such as safflower
• 2 Kirby cucumbers, finely diced
• 1 cup finely diced fresh pineapple (from about 1/4 pineapple)
• 2 scallions, trimmed and thinly sliced
• 1 jalapeno chile (ribs and seeds removed for less heat, if desired), minced
• 1/4 cup fresh basil leaves, finely chopped
• Coarse salt and ground pepper
• 4 skin-on salmon fillets (6 to 8 ounces each)

1. In a medium bowl, whisk together lime juice, honey, and 1 tablespoon oil; add cucumbers, pineapple, scallions, jalapeno, and basil.
2. Season with salt and pepper; toss gently to combine.
3. Pat dry salmon; generously season with salt and pepper.
4. In a large skillet, heat remaining 1 tablespoon oil over medium-high; add salmon, skin side down.
5. Cook until skin is crisp and salmon is opaque about three-quarters of the way through, 4 to 6 minutes.
6. Turn salmon, and continue to cook just until opaque throughout, 2 to 4 minutes.
7. Serve salmon topped with salsa.
8. (Per Serving)
9. Calories: 385
10. Fat: 19.7g (2.7g Saturated Fat)
11. Protein: 40.1g
12. Carbohydrates: 11.3g
13. Fiber: 1.1g

lime juice, honey, vegetable oil, kirby cucumbers, fresh pineapple, scallions, jalapeno chile, fresh basil, salt, skinon salmon

Taken from www.epicurious.com/recipes/food/views/salmon-with-spicy-cucumber-pineapple-salsa-387574 (may not work)