Pan-Seared Salmon with Pineapple-Jalapeño Relish

2 cups chopped pineapple
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tbsp. lemon juice
2 tsp. sugar
1 finely chopped jalapeño pepper
1/2 tsp. salt
1 tsp. chili powder
4 salmon fillets

Combine first 6 ingredients in a medium bowl; stir in 1/4 tsp. salt.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking
spray. Combine remaining salt and chili powder, stirring well; sprinkle
evenly over fish. Add fish to pan, skin side up; cook 4 minutes on each
side or until fish flakes easily when tested with a fork or until desired
degree of doneness. Serve with pineapple mixture.

4 servings