Ingredients:
· 2tbsp fresh lime juice
· 1tbsp honey
· 2tbsp vegetable oil
· 2 cucumbers, finely diced
· 1 cup finely diced fresh pineapple
· 2 spring onions, thinly sliced
· 1 jalapeno (ribs and seeds removed), minced
· ¼ cup fresh basil leaves, chopped
· Coarse salt and ground pepper
· 4 skin-on salmon fillets (6-8oz. each), patted dry

Method:
In a medium bowl, whisk together lime juice, honey and a tablespoon of oil; add cucumbers, pineapple, spring onions, jalapeno and basil. Season with salt and pepper; toss gently to combine. Generously season salmon on both sides with salt and pepper. In a large skillet, heat remaining tablespoon of oil over medium-high; add salmon, skin side down. Cook until skin is crispy and salmon is opaque about three-fourth of the way through, four to six minutes. Turn salmon over and continue to cook just until opaque throughout, two to four minutes. Serve salmon topped with salsa.