Cancer Nutrition Consortium

Charred Pineapple Salsa with Grilled Salmon

A salmon dish that's slightly sweet.

Serves 1.


  • 9 Oz Pinapple About 1/2 of a pineapple; Charred and diced
  • 1/4 Red Onion Diced
  • 1/4 Oz Red Pepper Diced
  • 3 Tbsp Fresh Cilantro Chopped
  • 2 Tbsp Olive Oil
  • 2 Tbsp Rice WIne VInegar
  • 1/2 Tbsp Montreal Seasoning
  • 4 Oz Salmon Filet


  1. Cut off outer coating of pineapple. Slice pineapple and grill on both sides. Dice pineapple.
  2. In a mixing bowl add diced pineapple with red onion, red pepper, cilantro, 1 ½ tablespoons olive oil, rice wine vinegar, ¼ tablespoon Montreal seasoning and mix well. Chill salsa for 2 hours up to 24 hours.
  3. Marinate salon with ½ tablespoon of the olive oil and ¼ tablespoon of Montreal seasoning and rub ingredient evenly over salmon filets.
  4. Grill salmon to desired internal temperature.
  5. Transfer to serving platter and top with 3 oz of pineapple salsa.

Nutrition Info

Calories: 334

Total Fat: 22g

Saturated Fat: 4.5g

Sodium: 164mg

Potassium: 521mg

Total Carbohydrate: 10g

Dietary Fiber: 1g

Protein: 24g

Posted on: February 10, 2015

By: Chef Michael Tangen

Mayo Clinic Cancer Center

Mayo Clinic Health System Executive Chef