Salmon With Pineapple Salsa And Spicy Chile Sauce Recipes

SALMON WITH PINEAPPLE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

SALMON WITH FRESH PINEAPPLE SALSA

Steps:

• For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
• Cover and refrigerate for 2 hours.
• Preheat oven to 450°.
• Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
• Bake for 10 - 15 minutes, depending on the thickness of the salmon.
• Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.

BLACKENED SALMON WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 375°F.
• In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
• Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
• While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.

BROILED SWEET-AND-SPICY SALMON WITH PINEAPPLE

Steps:

• Heat broiler, with rack in top position. Cook rice according to package instructions. Meanwhile, in a small bowl, stir together maple syrup and cayenne pepper. Season salmon with salt and pepper. Spray a rimmed baking sheet with cooking spray, arrange salmon and pineapple in a single layer, and brush with half the maple syrup glaze. Broil until salmon is cooked through, 8 to 11 minutes, brushing salmon and pineapple with glaze halfway through. Cut pineapple into chunks. Add cilantro to rice and fluff with a fork. Serve rice with salmon, pineapple, and lime wedges, if desired.

PINEAPPLE SWEET CHILI SALMON RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Cut pineapple in half lengthwise, cutting from root through the leaves.
• Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
• Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
• Add pineapple and water to a blender and blend until smooth.
• Pour the pineapple purée into a saucepan over medium heat.
• Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
• In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
• Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
• Bake for 12-15 minutes, depending on your desired doneness.
• Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
• Enjoy!

SWEET AND SPICY PINEAPPLE SALMON

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with foil. Spray with non-stick cooking spray.
• Lay salmon on foil and season with salt and pepper. Arrange pineapple slices around edges of salmon. Fold edges of foil up around the salmon and pineapple.
• In a small bowl, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice. Pour glaze over salmon.
• Bake for 12-15 minutes. Switch oven to broil and cook for an additional 4-5 minutes, or until edges of salmon just begin to blacken.
• Sprinkle with chopped fresh cilantro before serving, if desired.

SALMON WITH PINEAPPLE SALSA AND SPICY CHILE SAUCE

Steps:

• Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper.
• Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.

ROASTED SALMON WITH SPICY PINEAPPLE MARINADE

Steps:

• In a large zip bag, combine the pineapple juice, lemon juice and salmon fillets; seal and marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally.
• Preheat the oven to 400°F. Spray a 11x7-inch dish with nonstick spray.
• Remove the fish from the bag and drizzle a small amount of the marinade onto the bottom of the prepared pan, discarding the rest. Combine the sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over the fish; place in the baking dish.
• Bake for 10 to 12 minutes or until the fish flakes easily when tested with a fork. (Timing will depend on the thickness of your salmon). Serve with lemon slices, if desired.