SERVES: 4 | PREP TIME: 10 minutes | COOK TIME: 5 to 8 minutes
Ingredients
For the salsa
1 cup (150 grams) pomegranate seeds
1 cup (160 grams) diced pineapple
¼ cup (30 grams) diced red onion
1 tablespoon finely chopped jalapeño pepper
juice of 1 lime
pinch of coarse sea salt
For the salmon
4 (4-ounce/115-gram) pieces salmon, with skin
3 tablespoons coconut oil, melted
3 tablespoons organic honey, melted
⅛ teaspoon coarse sea salt
Process
- In a medium bowl, mix together the ingredients for the salsa. Place in the refrigerator to keep cool.
- Preheat the broiler to low and place an oven rack in the top position.
- Place the salmon, skin side down, on a rimmed baking sheet. In a small bowl, whisk together the coconut oil and honey. Use a pastry brush to brush the mixture on the salmon, using it all. Sprinkle the salmon with the salt.
- Broil for 5 to 8 minutes, until the salmon has begun to brown and is slightly flaky. Top the salmon with the salsa and serve.
