Salsa:

• 2 cups chopped pineapple
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped cilantro
• 1 jalapeño, chopped (with seeds for extra spicy)
• juice from one lime
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Salmon:

• 8-ounce salmon fillet
• 2 teaspoons olive oil
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8-1/4 teaspoon black pepper
• juice from one lime

Preheat your oven to 450 F. In a medium bowl, combine chopped pineapple, red onion, cilantro and jalapeño. Season with lime juice, chili powder, salt, and black pepper; stir. Place in refrigerator while preparing salmon. On a plate or cutting board, coat the salmon with the olive oil. Then season with cayenne pepper, chili powder, garlic powder, salt, and black pepper. Place salmon skin-side down on grill and cook covered for 6-8 minutes. Flip and grill for an additional 2 minutes. Alternatively, salmon can be wrapped in aluminum foil and placed on a grill to cook for 14-16 minutes. Remove salmon from heat and squeeze lime juice on fish. Serve with salsa and rice or tortillas.