- 1/4 cup mayonnaise
- 1 1/4 teaspoons chopped canned chipotle chiles in adobo sauce
- 1 cup diced cored fresh pineapple
- 2 tablespoons ginger preserves or orange marmalade
- 1 tablespoon fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons chopped fresh cilantro
- 4 (6-ounce) salmon fillets with skin (each 1 to 1 1/4 inches thick)
- 2 tablespoons olive oil
- Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.
- Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.