Salmon With Fresh Pineapple Salsa Recipes

SALMON WITH PINEAPPLE SALSA

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.

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.

GRILLED SALMON WITH PINEAPPLE SALSA

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.

SALMON WITH FRESH PINEAPPLE SALSA

Steps:

• For salsa: in a medium bowl combine pineapple, sweet pepper, onion, 2 tablespoons of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides of fish with the remaining lime juice and sprinkle with cumin. Place fish on the grill rack, tucking under any thin edges. If using a covered grill, close lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill, allow 8 to 12 minutes, gently turning once halfway through grilling.) Serve the fish with salsa.

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 GINGER PINEAPPLE SALSA

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.

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.

FRESH PINEAPPLE SALSA

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

SALMON WITH LEMON BUTTER AND PINEAPPLE SALSA

Steps:

• Heat oven to 375°F. In small bowl, mix butter, lemon peel and lemon juice; set aside.
• In medium bowl, mix pineapple, cilantro, onion and chile; refrigerate until serving time.
• Line 13x9-inch pan with foil. Place salmon, skin side down, in pan; sprinkle with salt.
• Bake 8 to 10 minutes or until fish flakes easily with a fork. Immediately top salmon with butter mixture. Serve with pineapple salsa.

HAWAIIAN SALMON WITH PINEAPPLE SALSA

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!