Salmon W Sweet N Tangy Pineapple Chutney 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.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

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.

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 CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
• While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
• While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
• Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.

SWEET AND TANGY GLAZED SALMON

Steps:

• Preheat an outdoor grill for high heat.
• Melt the butter in a saucepan over medium heat, and mix in the brown sugar, lemon juice, dill, and cayenne pepper. Cook and stir until the brown sugar is dissolved. Reduce heat and simmer until ready to brush onto the salmon.
• Season salmon with lemon pepper, and place directly on the grill grate, skin side down. Brushing frequently with the butter and brown sugar glaze, cook the salmon 20 minutes, or until easily flaked with a fork. Reserve some of the glaze for serving.

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON W/ SWEET N' TANGY PINEAPPLE CHUTNEY

Steps:

• Chutney: 1. Zest 1/2 of orange into small saucepan. Cut a quarter-inch off top and bottom of orange so it can stand upright on a cutting board. Cut away remaining peel & pith, working from top to bottom, and discard. Segment orange, cutting b/t membranes. Cut each segment in 1/2 and add to saucepan. Squeeze juice from remaining membrane into saucepan and discard membrane. 2. Add the rest of chutney ingredients to saucepan, up to and including black pepper. Place on stove over med-high heat. Bring to a boil then reduce heat to simmer until chutney is soft and flavors combine, stirring occasionally, ~20 min. In a small bowl, mis arrowroot w/ 1 tsp water and stir into chutney. Increase heat to simmoer for 1 min. until chutney liquid thickens slightly. Remove from heat and set aside to cool slightly. Salmon 1. Heat 1 tsp olive oil in large nonstick skillet over med-high heat. Season both sides of salmon w/ salt and pepper. Place salmon presentation side (side w/out skin) down in pan. Cook until lightly browned, flip, and continue cooking until done, about 6 min. total. Salmon will be almost completely opaque and will gently flake apart when a knife is inserted into the thickest part of the fish. 2. Serve salmon topped w/ chutney.