|1 lb. Fresh Salmon|
|1 tbsp. Chuleria en Pote|
|1 tbsp. Olive Oil|
In a pan with oil, seal salmon at high temperature on both sides. Then lower the temperature and let cook for a few minutes. Do not overcook or salmon will dry up. We suggest cooking salmon medium.
For the pineapple pico de gallo follow the same recipe of our Tropical Pico de Gallo, but add pineapple instead of tomato and mango.