SALMON WITH PINEAPPLE SALSA
Can mint, pineapple, jalapenos and onion jive? You bet they can!...especially poured over a succulent salmon. "I received rave reviews weeks after I made this recipe," notes Jennifer Peel of Salt Lake City, Utah. "It's so fresh and light."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, garlic, ginger and pepper; add salmon. Seal bag and turn to coat; refrigerate for 2-4 hours. , For salsa, in a small bowl, combine the pineapple, sugar, mint, onion and jalapeno. Refrigerate until serving. , Drain and discard marinade. Place fillets on a double thickness of heavy-duty foil (about 18 in. x 12 in.) Top with orange slices. Fold foil around fillets and seal tightly. Bake at 375° for 20-23 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Serve with salsa.
Nutrition Facts :
SALMON WITH PINEAPPLE TOMATO SALSA
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
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
SALMON WITH FRESH PINEAPPLE SALSA
I don't remember where I learned to make this, but I'm sure I must have changed the recipe somewhat. This is my favorite way to fix salmon. The salmon can be prepared in any way. Grilling it is also wonderful! The preparation time includes the time to chill the salsa.
Provided by Kendra
Categories Pineapple
Time 2h40m
Yield 2 serving(s)
Number Of Ingredients 13
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
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Provided by Katrina Scott
Categories HarperCollins HarperCollins Dinner Salmon Fish Seafood Spice Pineapple Bell Pepper Jalapeño Salsa Quick and Healthy Healthy Bake Quick & Easy
Number Of Ingredients 15
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.
GRILLED SALMON WITH PINEAPPLE SALSA
Looking for an easy fish recipe? This Grilled Salmon with Pineapple Salsa Recipe from Delish.com is the best.
Categories grill recipes salmon recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Make sauce: In a large bowl, whisk together juice of 2 limes, olive oil and honey.
- Heat grill to high. Add salmon, brushing with honey-lime sauce, and grill until cooked through, 5 to 6 minutes per side.
- Meanwhile, make pineapple salsa: In a medium bowl, combine pineapple, onion, remaining lime juice and cilantro and season with salt and pepper.
- Serve salmon warm with salsa.
HAWAIIAN SALMON WITH PINEAPPLE SALSA
Make and share this Hawaiian Salmon With Pineapple Salsa recipe from Food.com.
Provided by Sharon123
Categories Hawaiian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the salmon in cool water and pat it dry.
- In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
- Coat both sides of fish with the mixture and refrigerate for up to an hour.
- While the fish marinates prepare the Pineapple Salsa.
- Heat the remaining oil in a medium skillet.
- Add the yellow pepper and onion and sauté until soft about 4 minutes.
- Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
- (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
- Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
- Enjoy!
GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA
My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.
Provided by KelleyBee
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h42m
Yield 4
Number Of Ingredients 14
Steps:
- Mix strawberry preserves, soy sauce, apple cider vinegar, sesame oil, garlic powder, onion powder, ginger, and pepper together in a bowl to make marinade. Pour 1/3 cup into a glass measuring cup; reserve. Place salmon fillets in the bowl.
- Marinate salmon in the refrigerator for 1 hour.
- Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.
- Preheat grill for medium heat and lightly oil the grate. Oil a stainless steel grill basket. Place salmon fillets skin-side up in the basket; cook for 6 minutes. Flip and continue cooking skin-side down, about 6 minutes more.
- Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.
Nutrition Facts : Calories 401.1 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 21.4 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.7 g, Sodium 960.8 mg, Sugar 24.4 g
BAKED SALMON WITH PINEAPPLE SALSA
Provided by Food Network
Yield 4 servings: 4 oz. fillet with 1/2 cup salsa each
Number Of Ingredients 6
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 PINEAPPLE SALSA AND COCONUT RICE
This easy Salmon with Pineapple Salsa and Coconut Rice has the juiciest salmon, fresh pineapple salsa, and fragrant coconut rice. Have a delicious and healthy meal on the table in less than an hour!
Provided by Jessica Kwon
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Cook the rice. Rinse rice in a small pot until water runs clear. Add scant ¼ cup water, coconut milk (with solid parts), coconut sugar, and ½ tsp salt. Bring to a boil, stirring occasionally to melt coconut chunks. Once it comes to a rolling boil, turn the heat down to medium-low and cover with a lid. Let cook for 20 minutes without stirring or removing lid. There should be a constant but gentle simmer. Then turn off the heat and let sit for 10 minutes. Remove lid, fluff, and season to taste. It may appear oily due to the coconut milk - drain excess or stir into the rice.
- Prepare the salmon. Preheat oven to 325°F. In a small bowl, add coconut sugar, chili powder, paprika, ¾ tsp salt, and ½ tsp pepper. Mix until evenly combined.
- Pat salmon filets dry. Rub spice mixture onto tops of salmon, then place onto a baking sheet lined with foil. Roast for 8-15 minutes, depending on thickness of your filets. I like my salmon medium-rare and take mine out when a thermometer reads 120°F, about 8 minutes for thin filets.
- Make the salsa. In a large bowl, combine the pineapple, bell pepper, jalapeno, red onion, lime zest and juice, cilantro, and ¼ tsp salt. Stir to combine and season to taste. Let sit about 10 minutes to marinade.
- To serve, top salmon with salsa and serve with a side of coconut rice. Garnish with green onion and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 597 kcal, Carbohydrate 56 g, Protein 29 g, Fat 30 g, SaturatedFat 21 g, Cholesterol 62 mg, Sodium 82 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 6 g
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- Make salsa: Mix pineapple, green onion, jalapeño, lime juice and cilantro together, in a medium bowl. Season with salt/pepper (to taste), then set aside.
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