INGREDIENTS
2 cups
diced fresh pineapple
2 tbsp
diced shallots
1 cup
diced zucchini
1/2 cup
cherry tomatoes halved
1/4 cup
chopped cilantro
1/4 tsp
salt
1/4 tsp
black pepper
1/2 tbsp
rice vinegar
1/4 tsp
sesame oil
1 tbsp
fresh chopped oregano
3 tbsp
canola oil
2
pieces salmon filets, about 6oz each