by The Washington Post

I’ve struggled to incorporate fish into my meal planning, especially when the weather isn’t conducive to outdoor grilling. To get past what clearly was a lack of imagination, I started experimenting with different toppings and cooking methods.

This is one of my favorites. A fillet (skin on or skinless) is first rubbed with a spice mix and then marinated in an oil-vinegar mixture. I sear the top of the fish on the stove and finish it in the oven. The fish gets a nice color, and there’s no lingering aroma in my kitchen (and beyond). With a rice or grain pilaf, dinner’s made.

Chili-Rubbed Salmon With Pineapple-Avocado Salsa

For the salmon

* 1 Tbsp. olive oil
* 1 Tbsp. apple cider vinegar
* 1 tsp. chili powder
* 1/4 tsp. salt
* 1/2 tsp. light brown sugar
* 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
* 1 lime, for garnish

For the salsa

* 4 ounces fresh or canned pineapple, cut into 1/4- to 1/2-inch dice ( 1/2 cup)
* Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
* 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
* Freshly ground black pepper
* 1/8 tsp. salt
* Juice of 1 to 2 limes (to yield 1 Tbsp.)

For the salmon: Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

For the salsa: Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

2 servings.
Nutrition per serving: 331 calories, 24 g protein, 14 g carbohydrates, 20 g fat, 3 g saturated fat, 62 mg cholesterol, 437 mg sodium, 4 g dietary fiber, 7 g sugar.

I’ve struggled to incorporate fish into my meal planning, especially when the weather isn’t conducive to outdoor grilling. To get past what clearly was a lack of imagination, I started experimenting with different toppings and cooking methods.

This is one of my favorites. A fillet (skin on or skinless) is first rubbed with a spice mix and then marinated in an oil-vinegar mixture. I sear the top of the fish on the stove and finish it in the oven. The fish gets a nice color, and there’s no lingering aroma in my kitchen (and beyond). With a rice or grain pilaf, dinner’s made.

Chili-Rubbed Salmon With Pineapple-Avocado Salsa

For the salmon

* 1 Tbsp. olive oil
* 1 Tbsp. apple cider vinegar
* 1 tsp. chili powder
* 1/4 tsp. salt
* 1/2 tsp. light brown sugar
* 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
* 1 lime, for garnish

For the salsa

* 4 ounces fresh or canned pineapple, cut into 1/4- to 1/2-inch dice ( 1/2 cup)
* Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
* 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
* Freshly ground black pepper
* 1/8 tsp. salt
* Juice of 1 to 2 limes (to yield 1 Tbsp.)

For the salmon: Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

For the salsa: Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

2 servings.
Nutrition per serving: 331 calories, 24 g protein, 14 g carbohydrates, 20 g fat, 3 g saturated fat, 62 mg cholesterol, 437 mg sodium, 4 g dietary fiber, 7 g sugar.

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