After over a month of traveling, I finally had the chance to cook myself dinner last night. I wandered on down to the markets and ended up with the following. The sweet, sour, spicy, and smoky salsa was the star, though the fish and plantains were also great. I'll be off to pick up some more fish so I can have the same tonight.
Salmon with Pineapple Chipotle Salsa
2 wild salmon filets, about 1/2 lb each
1/4 of a fresh ripe pineapple, cut into small dice
1 chipotle chile en adobo, finely chopped
1 tablespoon of adobo from the chipotles
2 tablespoons freshly squeezed orange juice
1 tsp dried Mexican oregano
1 pinch salt
Cook fish as desired. I happen to use a technique nearly identical to the one elmomonster posted yesterday: generously salted and pan fried with oil and a bit of butter to medium doneness.
For the salsa, stir together all other ingredients.
I had seen Good Eats' banana episode on jetBlue the night before, so I decide to try out Alton Brown's fried plantain recipe. In fact that was what inspired me to do something tropical with the fish. It worked great. Definitely salt at the end.
To Serve: Top fish with salsa and serve plantains to the side. Serve with beer, as I don't think any wine, even a tart sauvignon blanc, can stand up to the salsa. North Coast Brewing Company's "Scrimshaw" Pilsner was a great match.
Can't wait until dinner tonight...