Pineapple Citrus Salmon Recipes

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GRILLED CITRUS SALMON WITH PINEAPPLE SALSA



Grilled Citrus Salmon with Pineapple Salsa image

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

1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange marmalade
2 garlic cloves minced
3 Tablespoons Soy Sauce
1/4 cup brown sugar
1 Tablespoon Cornstarch
1 Tablespoon Water
Reynolds Wrap® Non-Stick Aluminum Foil
2 pounds salmon filet
Recipe for Pineapple Salsa
Sliced orange (lemon, and lime)

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

BAKED SALMON WITH PINEAPPLE SALSA



Baked Salmon with Pineapple Salsa image

Provided by Food Network

Yield 4 servings: 4 oz. fillet with 1/2 cup salsa each

Number Of Ingredients 6

1 lb. skinless salmon fillets, 1 inch thick, lightly sprayed with non stick cooking spray
3 Tbsp. Mrs. Dash? Original Blend
1/2 cup diced green peppers
1/2 cup diced red peppers
1 cup canned crushed pineapple in juice, drained with juice reserved
1 tsp. finely grated fresh ginger

Steps:

  • 1. Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash® Original Blend. Place in preheated 450 degree oven for about 10 minutes or until fish flakes easily.
  • 2. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash® Original Blend, pineapple and ginger. Remove from heat.
  • 3. Arrange salmon on serving plates topped with pineapple salsa.
  • Low-Sodium Recipe

SALMON WITH GINGER PINEAPPLE SALSA



Salmon with Ginger Pineapple Salsa image

"Here in Oregon, fresh fish is a staple in my life," says Kathleen Kelley of Days Creek. "I eat salmon at least twice a week and usually grill it, but it's just as delivious baked with this zesty ginger pineapple salsa."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (20 ounces) unsweetened pineapple tidbits
1 cup chopped seeded ripe tomatoes
3 green onions, sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons sesame oil
1 teaspoon honey
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt, divided
6 salmon fillets (6 ounces each)
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving., Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 374 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 405mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

PINEAPPLE SALMON



Pineapple Salmon image

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

1 ½ pounds salmon fillets
1 serving cooking spray
½ cup water
1 (8 ounce) can crushed pineapple
¼ cup reduced-sodium teriyaki sauce
3 tablespoons pineapple preserves
3 tablespoons Asian sweet chili sauce
2 teaspoons reduced-sodium teriyaki sauce

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

SALMON WITH PINEAPPLE TOMATO SALSA



Salmon with Pineapple Tomato Salsa image

A very colorful, refreshing summer dish that is full of flavor and very healthy. A great way to use your garden tomatoes.

Provided by Valerie Brunmeier

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

¼ cup fresh lime juice
¼ cup extra virgin olive oil
2 tablespoons soy sauce
3 tablespoons shallots, chopped
1 teaspoon sugar
½ cup diced pineapple
2 large plum tomatoes, diced
¼ cup chopped fresh basil
salt and pepper to taste
4 (6 ounce) fillets salmon
½ cup chicken broth
lemon pepper to taste

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.

Nutrition Facts : Calories 477 calories, Carbohydrate 10.6 g, Cholesterol 99.1 mg, Fat 32.4 g, Fiber 0.9 g, Protein 34.7 g, SaturatedFat 5.6 g, Sodium 611.1 mg, Sugar 7.2 g

PINEAPPLE CITRUS SALMON



Pineapple Citrus Salmon image

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

1/2 cup pineapple juice
1 lemon, juice and zest of, washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)
8 (6 ounce) salmon fillets
4 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup flour

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



SWEET CHILI CITRUS SALMON AND PINEAPPLE SALSA image

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

2 Salmon Fillets, deboned and skin removed
2 Tbsp Blood Orange Infused Olive Oil, divided
1 Tbsp Meyer Lemon Balsamic Vinegar, plus more to finish
½ Tbsp Sweet Smoked Chili Rub
1 tsp Lime Fresco Sea Salt
2 cups Pineapple, ½" cubes
1 cup Tomato, diced
1 Jalapeño, diced
½ cup Red Onion, finely diced
4 Tbsp Meyer Lemon Balsamic Vinegar
2 Tbsp Blood Orange Infused Olive Oil
¾ tsp Lime Fresco Sea Salt

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

PINEAPPLE SWEET CHILI SALMON RECIPE BY TASTY



Pineapple Sweet Chili Salmon Recipe by Tasty image

Here's what you need: pineapple, water, sugar, rice wine vinegar, chile flake, salt, minced garlic, salmon fillets, cornstarch, water, cooked rice

Provided by Kiano Moju

Categories     Dinner

Yield 2 servings

Number Of Ingredients 11

1 pineapple, whole
½ cup water
½ cup sugar
½ cup rice wine vinegar
2 tablespoons chile flake
½ teaspoon salt
1 tablespoon minced garlic
2 salmon fillets, 6 ounces each
1 tablespoon cornstarch
2 tablespoons water
cooked rice, for serving

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!

Nutrition Facts : Calories 645 calories, Carbohydrate 100 grams, Fat 17 grams, Fiber 5 grams, Protein 27 grams, Sugar 84 grams

CITRUS SALMON FILLETS WITH SALSA



Citrus Salmon Fillets with Salsa image

Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and chopped
1/2 cup cubed fresh pineapple
1/4 cup minced fresh basil
1/4 cup lime juice
2 shallots, chopped
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest

Steps:

  • For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.

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