Pan-Seared and Oven-Roasted Salmon with Pineapple

Directions

• Prepare the ingredients. You will need a tablespoon of lemon zest and 4 fresh pineapple rings. Puree 1 of the rings using a food processor; it will be used for glazing.
  
• For both sides of the salmon filet, pat dry with paper towel, rub a light coat of extra virgin olive oil with your fingers and season with coarse salt, freshly ground black pepper and half of the lemon zest.
• Make glaze by combining pineapple puree with 2 teaspoons of hot red chili jelly or mini-diced fresh chili pepper.
  
• Heat a splash (1 tbsp) of olive oil in a large cast iron skillet and sear salmon for 1-2 minutes each side over medium-high heat until slightly crispy and golden. The searing time depends on the thickest thickness of the filet (you must sear the filet long enough before flipping, else it will stick to the pan and crumble). At this point, you can also start preheating the oven to 425 F (or 220 C) – use a ‘roast’ setting, if your oven has one.
  
• Line a medium-size rimmed baking sheet with parchment paper. No oil or cooking spray is needed. Place pineapple rings on the baking sheet; sprinkle them with freshly ground black pepper and tarragon leaves.
  
• Place both the cast iron pan with salmon (before glazing) and the baking sheet with pineapple slices into the preheated oven. Roast / bake for 7-8 minutes (again, depending on filet thickness).
  
• When roasting is complete, remove only the pan with salmon and brush with chili glaze all over salmon fillet. Switch the oven to broil, and broil both pan contents for 2 minutes.
• Transfer pineapple rings on the serving plates and salmon filet on top of them. Garnish with fresh tarragon and remaining lemon zest.
• This recipe assumes 2 servings – for him and for her :). These photos present the dish prior to portioning. A bigger portion can include 2 pineapple rings and 2/3 salmon filet and the smaller portion will be one pineapple ring and 1/3 salmon filet.