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Broiled Salmon with Pineapple Salsa

Tuesday, May 27, 2014

Recipe adopted from America's Test Kitchen's Cooking for Two 2011.  [Recipe serves (2) 6-ounce fillets].


4 ounces peeled and cored fresh pineapple, medium dice
1 scallion, sliced thin
1/2 jalapeño chile, stemmed, seeded, and minced
2 teaspoons freshly squeezed lime juice
1 teaspoon minced fresh cilantro
Salt and pepper, to taste

2 teaspoons honey
1/4 teaspoon water
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
(2) 6-ounce skinless center-cut salmon fillets


Begin by positioning an oven rack 6-inches from the broiler, and turning the broiler element on.

For the salsa, combine the pineapple, scallion, jalapeño, lime juice, and cilantro in a small bowl.  Season to taste with salt and pepper, and reserve.

For the salmon, whisk together the honey and water and reserve.  Combine the brown sugar, coriander, ginger, garlic powder, pepper, and salt in a bowl and reserve.  Pat the salmon fillets dry with paper towels.  Use a brush to apply the honey mixture to the tops of the fillets.  From a distance, sprinkle the spice mixture over both fillets.  Lastly, spray the tops of each fillet with some non-stick vegetable oil spray.

Transfer the salmon to an aluminum foiled-lined rimmed baking sheet.  Transfer to the broiler and cook for 6 to 9 minutes, or until the fillets register 125° F at the thickest part.  The salmon should be firm to the touch.  Top with the salsa and serve.

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