Salmon with Cucumber Pineapple Salsa

I typically make a mango salsa with salmon, however tonight i had fresh pineapple on hand, so I decided to try something new. I adapted this recipe from one of Martha Stewart's here. Her original recipe looks really good, however I did not have all of the ingredients. I'm also trying to stay away from anything spicy in my diet while breastfeeding and her recipe called for a jalapeno. I added some spice to the salmon instead, using Emeril Lagasse's Essence seasoning. It's easier to control the spiciness this way. 

Ingredients:

• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoons vegetable oil
• 1 cucumbers, finely diced
• 1 cup fresh pineapple, finely diced
• 2 green onions, thinly sliced
• Salt and pepper
• 3-4 salmon fillets
• Olive oil
• Essence seasoning

Directions:

In a bowl whisk together the lime juice, honey, and vegetable oil. Add the cucumber, pineapple, and green onion. Stir together and season with salt and pepper.

Place salmon fillets on a baking sheet lined with foil. Drizzle with a few tablespoons of olive oil and sprinkle with the essence seasoning. Broil the salmon in the oven for about 12-15 minutes. Serve over rice or quinoa and top with the salsa. 

Broiled Salmon with Spinach Feta Saute

Ingredients:

• 4 skinless salmon fillets, (6 ounces each)
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 2 bags (5 ounces each) baby spinach
• 1/2 cup feta, crumbled (2 ounces)
• 1/3 cup pine nuts
• 2 teaspoons fresh lemon juice

Directions:

1. Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
   
2. Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.
   

Recipe from Everyday Food Magazine