Baked Pineapple Salmon​

This is a tasty, healthy Thai inspired baked pineapple salmon that will be ready in only 20 minutes. You can make it all in one pan, with minimum clean-up and maximum flavor.



Servings: 4

Calories: 566kcal

Ingredients​

• 2 ½ pounds side of salmon
• salt and pepper to taste
• 1 can pineapple slices drained and reserve ¼ cup of juice
• ½ cup sweet chili sauce
• ¼ cup unsalted butter melted
• 4 tablespoons hoisin sauce
• 2 tablespoons fresh lemon juice
• 3 garlic cloves minced
• 2 tablespoons fresh cilantro roughly chopped
• Lime slices for serving

Equipment​

• Baking tray

Instructions​

• Preheat your oven to 375°F | 190°C. Line a baking sheet with nonstick aluminium foil.
• Place 2 ½ pounds side of salmon on the sheet and season with salt and pepper on both sides.
• Arrange 1 can pineapple slices underneath the salmon.
• In a small bowl whisk together ½ cup sweet chili sauce, ¼ cup unsalted butter melted, 4 tablespoons hoisin sauce, 3 garlic cloves minced, 2 tablespoons fresh lemon juice and ¼ cup reserved pineapple juice. Pour the mixture over the salmon.
• Bake for 15 minutes or until flaky and cooked through. You can broil for the last 5 minutes until the edges are charred.
• Garnish with 2 tablespoons fresh cilantro.
• Serve with Lime slices.
• Enjoy!

Notes​

• Pineapple slices, rather than chunks or crushed pineapple, are best in this recipe. The slices are really easy to stick right in there under the salmon. Pineapple chunks, and especially crushed pineapple, can be overly wet and messy. That makes serving harder, when compared to the ease of simply serving everyone a pineapple slice with their salmon. Any kind of canned pineapple will do the job here, but we do strongly recommend slices.
• We strongly encourage you to simply lay the salmon in a single piece along the baking tray. If the salmon is too long, cut the end off, and place it on the side so it can cook, too. You want your salmon to cook simultaneously and evenly. If some of the salmon has folded under, it will wind up underdone. You don’t want that.
• If you don’t have any non stick foil on hand, you can spray the baking sheet. Doing so before laying down the salmon will prevent the salmon from sticking to the sheet! The cleanup will be a little trickier without the foil to catch all the sauce, but this will do in a pinch.

Nutrition​

Calories: 566kcal | Carbohydrates: 13g | Protein: 68g | Fat: 44g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 575mg | Fiber: 2g | Sugar: 15g

 

[Josephine B]

Babybird this is a "Dry Ranch Dressing Mix" that I use quiet often when a DRY mix is required.

Ingredients: Servings: 4
2 Tablespoons dried parsley
1-1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
1/3 cup dried powdered buttermilk, optional

Method:
Place all ingredients in a food processor and pulse until it becomes a fine ground powder.

Notes:
*If you don’t have a food processor you could also use a coffee grinder or simply whisk all ingredients together until blended.
*Store in a sealed container for up to 6 months. If using spice mix only (no dried powdered buttermilk)
*2 Tablespoons of mix = 1 packet of store-bought seasoning mix.
*If you use the buttermilk powder, store in the refrigerator for up to 2 months and 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix.

 

[Josephine B]

Babybird this is a Dry Ranch Mix that I use quite often when a Dry mix is required.

Ingredients: Servings: 4
2 Tablespoons dried parsley
1-1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
1/3 cup dried powdered buttermilk, optional

Method:
Place all ingredients in a food processor and pulse until it becomes a fine ground powder.

Notes:
*If you don’t have a food processor you could also use a coffee grinder or simply whisk all ingredients together until blended.
*Store in a sealed container for up to 6 months. If using spice mix only (no dried powdered buttermilk)
*2 Tablespoons of mix = 1 packet of store-bought seasoning mix.
*If you use the buttermilk powder, store in the refrigerator for up to 2 months and 3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix.

 

[Josephine B]

Babybird - Sorry I've clicked on it twice now. At least you'll get it.

 

[Babybird]

Babybird - Sorry I've clicked on it twice now. At least you'll get it.

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[Josephine B]

???

Babybird I meant that I posted my recipe for "Dry Ranch Mix" twice. Sorry.