Pineapple Caper Salmon

This dish was inspired by hawaiian fried rice and salmon, so I decided to combine the two. I liked it and hope you will too!

Ingredients:
1. Pink Salmon (no skin)
2. Pineapple Chunks (canned)
3. Capers (jarred)
4. 1 clove garlic

How to Cook: I advise not to use a wok pan for this because you need a flat surface for the salmon. So, heat your pan and coat with canola oil spray. Once the pan is hot enough, throw in the chopped garlic. Let that sizzle a bit before putting in the salmon (put the salmon on top of the garlic). Cook each side of the salmon for approx. 6 minutes. As each side cooks, season the salmon (I used parsley flakes, salt, pepper, and garlic salt). Drizzle a bit of caper juice from the jar on top of the salmon. Remove the salmon. Cook the capers and pineapple chunks for approx. 1 minute.

How simple was that?!