Salsa

1. Combine all ingredients in a medium-sized mixing bowl. Allow the flavors of the salsa to meld for at least 30 minutes, although an hour or two is optimal. You can also make the salsa a day ahead, covering and storing in the refrigerator. Before serving, stir your salsa to redistribute the juices that have pooled at the bottom of the bowl.
2. Refrigerated salsa will last for several days. And this salsa isn’t just for that big bowl of salty tortilla chips. Try using it as a topping for tacos or grilled chicken and fish!

Salmon

1. In a blender, puree pineapple, ginger, garlic, soy sauce, and brown sugar. Pour into a baking dish and place salmon, skin side up, on top of marinade. Cover dish with plastic wrap and place in refrigerator for 30-60 minutes.
2. Place oven rack close to broiler. Preheat a dry (no oil) cast iron skillet or other heavy bottomed skillet over high heat on the stovetop until very hot. Place salmon in pan, skin side down, then immediately transfer to broiler for about 2 minutes, or until salmon is translucent and just cooked through. Cooked salmon should flake easily with a fork.
3. Top with Pineapple Habanero Salsa and scallions. Serve immediately.