Skillet-Seared Salmon with Curried Pineapple Essence

This was a stunning combination of flavors, though I would use less vinegar next time. I froze two dinners' worth and it was excellent as leftovers.

1 1/2 cups (1-inch) cubes fresh pineapple
1/2 cup rice vinegar
1/2 t curry powder
1 garlic clove, minced
1 t cracked pepper
6 (6-oz.) salmon fillets (1 inch thick)
1 t kosher salt
1 T ground cinnamon
1 T ground coriander
1 T black pepper
1 T ground allspice
1 T ground cardamom
1 T ground cloves
1 T ground ginger
1 1/2 T vegetable oil

Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; let cool slightly. Place pineapple mixture in a blender; cover and process until smooth. Stir in cracked pepper. Set pineapple essence aside.

Remove skin from salmon, and sprinkle salt evenly over fillets. Combine cinnamon and next 6 ingredients. Rub one side of each fillet with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add salmon, spice side down, and cook 4 minutes on each side or until salmon flakes easily when tested with a fork. Serve with pineapple essence. Yield: 6 servings

Source: Cooking Light 1998 (Oxmoor House)