Salmon With Pineapple Mango Salsa

The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy this dish at a summer gathering of your own design!



For the salsa

4 grilled pineapple slices

1 diced mango

½ chopped red onion

Chopped jalapeño (to taste)

Chopped cilantro (to taste)

Lime juice from 1 lime


Lemon juice from one lemon

For the salmon

2 lb Jail Island salmon



1/2 tsp Garlic powder

1/4 tsp Chili powder (or more if you prefer a spicier taste)

1/2 tsp Mustard powder

Grill pineapple slices, then dice.

Chop and dice mango, onions, jalapeño, cilantro, lime juice, and salt, and mix. Let sit for 30 minutes.

While salsa is resting, drizzle lemon juice on salmon and season with salt, pepper, garlic, chili, and mustard powders. Massage the spices in gently.

Bake at 350 degrees for 20 minutes or until fully cooked.

Place a liberal serving of pineapple mango salsa on the side and serve.

Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build

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