Instructions: Combine the cumin, flour and salt on a plate, dredge the salmon in the mixture and set aside. Heat the oil in a large non-stick skillet over med-high, add salmon, skin side up, and cook 5 to 6 minutes, or until golden brown, turn the salmon over. Add the pineapple chunks to the pan and cook another 5 to 6 minutes, turning the pineapple as it browns. Divide salmon and pineapple evenly among 4 plates and sprinkle with the cilantro.

Sprinkle pineapple with additional salt to taste.

Makes 4 servings.

Sides Cook white rice according to pkg. directions if using 1 cup rice use, or substitute orange juice for 1/4 cup of the water. Toss cooked rice with orange (1/2 orange)zest, celery seeds (1 teaspoon), 1/4 cup of finely chopped celery and 1/4 cup shredded chopped carrot. Steamed broccoli, on the side, enough for 4 servings.

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