PINEAPPLE SALMON
This pineapple salmon is one of my favorites.
Provided by Debi
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
- Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
- Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 28.6 g, Cholesterol 83.6 mg, Fat 16.6 g, Fiber 0.8 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 437.1 mg, Sugar 23.9 g
PINEAPPLE AND CITRUS SALMON MARINADE
The bright and fresh salmon marinade tastes like summertime at the beach!
Provided by Mackenzie Ryan
Categories Condiment
Time 10m
Number Of Ingredients 7
Steps:
- Combine the ingredients in a small bowl and whisk them together.
- Place the salmon inside of a plastic bag and pour enough of the salmon marinade on to submerge it. Remove the excess air from the bag and roll down the top and clip it to keep the marinade from moving around. Marinate for 15 minutes.
- Remove the salmon from the bag and cook your favorite way. Discard the used salmon marinade.
Nutrition Facts : ServingSize 1 serving, Calories 179 kcal, Carbohydrate 16 g, Protein 1 g, Fat 13 g, SaturatedFat 1 g, Sodium 583 mg, Fiber 3 g, Sugar 8 g
GRILLED CITRUS SALMON WITH PINEAPPLE SALSA
This grilled citrus salmon is tender and flaky with a sweet and savory pineapple salsa garnished on top. Grilled to perfection in a delicious marinade that make this salmon tender and juicy with every bite!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 13
Steps:
- In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
- Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.
Nutrition Facts : Calories 456 kcal, Carbohydrate 34 g, Protein 47 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 870 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving
SOY GLAZED SALMON WITH PINEAPPLE RICE
Soy Glazed Salmon with Pineapple Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 12
Steps:
- Serve the family a dinner they'll love with this restaurant-style, sweet and tangy salmon and rice dish featuring whole-grain brown rice and juicy pineapple chunks. Step 1
- Preheat oven to 400°F. Step 2
- Line a 9×13-inch baking pan with aluminum foil; coat foil with nonstick cooking spray. Step 3
- Chop pineapple chunks, set aside. Step 4
- Prepare rice according to package directions; stir in chopped pineapple. Step 5
- Combine reserved pineapple juice, soy sauce, sesame oil and ginger in a medium bowl. Place salmon fillets on prepared baking pan. Step 6
- Brush filets with sauce. Bake for 10 minutes, or until cooked to desired doneness. Step 7
- Combine remaining sauce, cornstarch and water in a small saucepan. Bring to a boil and cook, stirring constantly, until sauce thickens. Step 8
- Reduce heat and simmer for 2 minutes. Step 9
- Serve salmon and sauce over pineapple rice. Garnish with green onions and sesame seeds, if using.
PINEAPPLE CITRUS SALMON
I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.
Provided by Akikobay
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
- Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
- Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
- Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
- While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
- Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
- I understand that this salmon could be cooked on the grill, but I've never done this!
Nutrition Facts : Calories 396.9, Fat 14.3, SaturatedFat 4.3, Cholesterol 113.4, Sodium 604.5, Carbohydrate 18.2, Fiber 1.4, Sugar 11.4, Protein 47.2
SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA
Want to get someone to like salmon? Look no further than this easy and delicious recipe! Salmon is rubbed in our Sweet Smoked Chili Rub for that sweet, smokey paprika flavor and marinated with Blood Orange Olive Oil and Meyer Lemon Balsamic Vinegar for a tropical and citrus feel! Topped with fresh pineapple salsa- you'll be making this recipe again and again.Want to buy ALL of the Olivelle Ingredients for this Recipe? Buy the Recipe Kit here >>
Provided by Olivelle
Categories Main Dish
Time 20m
Yield 2
Number Of Ingredients 12
Steps:
- Rub the salmon fillet generously with 1 Tbsp oil, vinegar, sweet smoked chili rub, and salt. Let sit for 30 minutes.
- Meanwhile combine all the ingredients for the Pineapple Salsa in a bowl. Let marinate at least 30 minutes before serving.
- Turn on black stone or cast iron to medium and heat the remaining 1 Tbsp olive oil. Add salmon and cook until the fat starts to appear to drip out of the salmon, about 3-4 minutes. Flip salmon and cook for another 1-2 minutes or until fish begins to flake.
- Serve pineapple salsa over fish and top with another drizzle of balsamic vinegar.
Nutrition Facts : ServingSize 2
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- Preheat oven to 350°. Line a large rimmed baking sheet with foil and grease with cooking spray.
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- Drizzle a little olive oil, coconut oil or oil of choice on the aluminum protected baking sheet and spread evenly.
- In a small bowl mix your marinade of pineapple juice reserved from the can of pineapple chunks (or orange juice from 2 oranges if using fresh pineapple), teriyaki sauce, ginger, sriracha sauce and lemon zest and mix well.Set aside.
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- Remove salmon from packaging and rinse with cold water and pat dry with paper towels, cut the salmon into two pieces.
- Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
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- In a medium-sized saucepan, whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce and brown sugar. In a small bowl, combine cornstarch and water and whisk into the sauce. Heat to medium-high heat and let simmer until it starts to thicken. Remove from heat.
- Heat grill to medium-high heat. On a sheet of Reynolds Wrap® Non-Stick Aluminum Foil place the salmon on dull side. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10–12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.
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- Preheat the Indoor Outdoor Portable Grill to medium-high heat.Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.Cut half of the peeled and cored pineapple into 1" (2.5 cm) pieces, reserving the other half for a later use.
- Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple.
- Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.Combine the cooked rice and the pineapple mixture.
GRILLED CITRUS SALMON WITH PINEAPPLE SALSA RECIPE ...
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- In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce.
- Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil.
- Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10 to 12 minutes or until salmon is opaque and cooked throughout.
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- In a large bowl, add the Leche de Tigre: fresh lime juice, lemon juice, garlic, 1 tbsp of the fresh dill, red onion, clam juice, sea salt, and freshly cracked black peppercorns. Whisk to combine. Add salmon and use a large spoon to make sure the salmon pieces get fully covered in the Leche de Tigre mixture. Cover the bowl with plastic wrap and place it in the fridge for 30-minutes.
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- Fold in the apples, pineapple, grilled corn, fennel, jalapeño peppers, the remaining red onion, and fresh dill.
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