Tony’s Table: Tropical Salsa & Salmon

Tropical Salsa & Salmon

Click here to print this recipe (pdf)


1 salmon fillet, grilled

8 oz. golden pineapple, cut into small cubes

2 oz. kiwi, sliced thin

2 oz. cilantro, diced

3 oz. red onions, chopped fine

6 oz. red papaya, chopped fine

3 garlic cloves, minced

Juice and zest of one lime

1/4 cup olive oil

1 1/2 oz. Champagne vinegar

Prepare the fish:

Preheat oven to 450 degrees.

Grill the salmon fillet on each side for about two minutes.

Place the fillet in a casserole dish and place in oven.

Bake for five minutes or until the fish is cooked all the way through.

Prepare the salsa:

Place pineapple, kiwi, cilantro, onions, papaya, garlic, and lime zest in a large bowl.

While stirring, slowly add the lime juice, olive oil, and Champagne vinegar.

Add salt and pepper to taste.

Continue to stir until all ingredients are combined.


Place salmon fillet on a large plate, then cover with a generous amount of the salsa.

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