Salmon With Pineapple Salsa And Spicy Chile Sauce Recipes

CHILE SALMON WITH SPICY PINEAPPLE SALSA

Steps:

• Preheat broiler to low. Line a baking sheet with parchment paper.
• With skin side down on the salmon, add 1/2 teaspoon honey on top of each filet. Spread it over the top evenly. Sprinkle each evenly with the chile powder, salt and pepper.
• Place in the oven on the bottom rack away from the broiler. Broil for 10 to 15 minutes, or until salmon is cooked to your liking.
• Meanwhile in a medium bowl, combine the pineapple, red onion, re pepper, jalapeño, lime juice, salt and pepper. Stir until combined. Taste and season more if desired. Set aside until salmon is finished.
• When salmon is done cooking, add to serving plate and top each with the pineapple salsa.
• Serve immediately.

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.

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.