Broiled Salmon Strips With Pineapple Relish Recipes

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.

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 SALMON

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.

MAPLE-GLAZED SALMON WITH PINEAPPLE

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

PINEAPPLE RELISH

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

BROILED SPICED SALMON WITH FRUIT RELISH

Steps:

• Preheat the broiler.
• Toss the kiwis, tomatoes, scallions and cilantro together in a medium bowl. Stir in the lime juice, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the kiwis are very tart, add the sugar. Set aside.
• Mix the remaining 1 teaspoon oil with the cumin, chipotle and 1/2 teaspoon salt in a small bowl. Line a rimmed baking sheet with foil and mist with nonstick cooking spray. Place the salmon, skin side down, evenly spaced on the pan and brush with the spice mixture. Broil until just cooked through, about 5 minutes.
• Transfer the salmon with a spatula to 4 dinner plates, lightly sprinkle with salt and top with the relish and its juices.

BROILED SALMON STRIPS WITH PINEAPPLE RELISH

Steps:

• Mix together all relish ingredients, cover, and chill.
• Next, combine the lemon juice,salt,& chili powder for the fish.
• Spray broiler pan with nonstick spray (or grease with some oil).
• Cut each steak into two strips, cutting around the bone and removing as much of the bone as possible.
• PLace fish onto greased broiler pan and brush with the lemon chili sauce.
• Broil 3-4 inches from the heat source for approximately 4 minutes,flip over and cook another 4 minutes or until fish begins to flake easily with a fork.
• Spoon relish over cooked fish and serve.

BROILED SALMON

Steps:

• Coat each salmon fillet with the olive oil (just enough to make it shine, not drip) and salt and pepper.
• Preheat grill to medium-high heat and place the salmon skin side up, (even if the skin has been removed) this is VERY important. Then close the lid and allow to cook about 5 to 7 minutes. Check the grill to make sure there are no flame flare-ups and the salmon is cooking evenly, and let cook another 3 to 4 minutes. You are going to let the fish cook about 90 percent on this side. After about 8 to 9 minutes the salmon should turn over easily and allow to finish another 3 to 4 minutes. Remove from grill and serve with your favorite side dishes. The entire cooking time should be about 10 to 12 minutes.

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
• Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
• Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
• Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.