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.
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.
Time 20m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Combine first 5 ingredients in a small bowl; rub onto salmon. Place salmon, skin side down, on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes – OR bake in preheated 350F oven for about 10 minutes. SALSA: Drain pineapple, reserving 2 tbsp juice. Combine with remaining ingredients & serve over salmon.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill). In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side. For Pineapple Salsa: Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.
Time 40m Yield 6 serving(s) Number Of Ingredients 11 Steps:
preheat grill to high. in a medium bowl mix all the salsa ingredients. cover and refrigerate for up to 3 days. place salmon in a glass dish. rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down. cook 10 minutes, turning halfway through, until done to your liking. remove to a platter. add salt& pepper, serve with salsa.
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.
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.
Time 30m Yield 6 servings. Number Of Ingredients 14 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.
Time 20m Yield 4 Number Of Ingredients 9 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.
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.
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!
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.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Mix mayonnaise and chipotle chiles in small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl for salsa. Season salsa with salt and pepper. Brush salmon with oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over. Spoon pineapple salsa alongside.
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.
