Baked Pineapple Asian Salmon

I'm always trying new ways to make salmon because we eat it at least once a week and this recipe is my new favorite!  The sauce is sweet with a little spice, it carmelizes onto the salmon making it so flavorful.   I first saw a video for this recipe on delish.com that came up on my Facebook page.  It's easy to make, easy cleanup (cover pan with foil or parchment paper) and delish!

When broiled the sauce will caramelize and this is why you'll want to use foil.  Easy cleanup!

This is the Sweet Chili Sauce that I use.

1. 
   INGREDIENTS:

12-16 pineapple slices, fresh (3-4 slices for each piece of salmon)

4 portions of salmon fillet (skin off)
Kosher salt
Freshly ground black pepper

3 tbsp. melted butter

3 tbsp. sweet chili sauce

2 tbsp. freshly chopped cilantro

3 cloves garlic, minced

2 tsp. freshly grated ginger

2 tsp. toasted sesame oil

1/8 -1/4 tsp. crushed red pepper flakes

Toasted sesame seeds and sliced green onion, for garnish

Lime wedges, for serving

          DIRECTIONS:

1. Preheat oven to 350°. Line a large rimmed baking sheet with foil or parchment paper. On the foil, lay 3-4 pineapple slices per each piece of salmon.

1. Season the salmon lightly with salt and pepper and place on top of pineapple slices.

1. In a small bowl, whisk together butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes. Brush all over the top of the salmon fillets.

1. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until fish is slightly golden. Garnish with sesame seeds and green onions and serve with lime wedges.

4 servings

1. *delish.com - cooks one large (3lb) piece of salmon but I like to do individual pieces.  I think it's easier to serve, cooks more evenly, and everyone gets their own piece with 4 slices of pineapple.

                                                                                     

Lemon Dill Sauce

We have Salmon at least once a week and I'm always looking for new recipes to change it up.  Today I basically sauteed the salmon in olive oil sprinkled with salt and pepper.  I kept it simple because I made this decadent lemon dill sauce to drizzle over the salmon.  This sauce is delicious, not only for salmon but I can't wait to try it on cod, chicken, and asparagus.  I'm going to have to grow some dill!  Thanks to Robyn at Add a Pinch for the recipe.  Check out her blog, so many great recipes.

Ingredients

• 2 cloves garlic minced 
• 1/2 cup dry white wine or chicken stock (I used chicken broth)
• 2 tablespoons lemon juice (If using wine I would cut lemon juice to 1 tablespoon)
• 3 tablespoons chopped FRESH dill
• 1/2 teaspoon Dijon mustard
• 1/2 cup HEAVY cream
• 3 tablespoons butter, divided  
• pinch cayenne pepper
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Instructions

• Add garlic, wine or chicken stock, lemon juice, and dill to a small saucepan over medium heat. Bring to a boil and boil for about 2 minutes. Reduce heat and whisk in mustard and heavy cream. Continue to cook on a slow boil until it reduced and thickens (about 10-15 minutes), making sure to whisk often. Turn heat to simmer and Whisk in butter pieces one at a time. Add cayenne pepper, salt, and pepper.
• Serve: drizzle on salmon, cod, chicken or asparagus.

        Yield: about 3/4 cup                                                       
                                                               

Cod with Tomato and Herb Butter

This dish is as beautiful as it is delicious.  The cod is flaky and tender, then when you top it with this tomato herb butter sauce it takes it over the top.  This recipe comes from the blog Little Broken.  You'll have to check out her blog for her step by step photos of this recipe.  

I'm going to try this flavorful tomato herb butter sauce on salmon and chicken soon.  So GOOD!

INGREDIENTS

Tomato and Herb Butter

• 1 medium shallot, finely chopped
• 2 garlic cloves, minced
• 1 Tbsp. olive oil, plus extra for drizzling the cod
• 1 pint grape or cherry tomatoes
• 1/2 cup chicken stock (I used chicken broth)
• 1/2 tsp. sea salt (I used 1/4 tsp. Kosher salt)
• 1/4 tsp. red pepper flakes
• 1/4 tsp. granulated sugar
• 4 Tbsp. unsalted butter, sliced (I used salted butter so I cut down the the salt)
• 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish (I used 1 Tblsp. of each basil parsley and cilantro)

Cod

• 2 - 2¼ pounds fresh cod fillets, cut into 6-8 oz. portions* (I used only 4 portions because you'll want enough butter sauce for each serving)
• 1/2 lemon, juiced
• salt and fresh ground black pepper

Tomato and Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot for 3 minutes, then add garlic for 1 minute or just until fragrant, stirring occasionally.
2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated. ( While this is cooking prepare cod and put in the oven so both are done around the same time.)
3. Remove the saucepan from the heat (I turned the sauce pan to low) and stir in the butter and fresh herbs. The herb butter should be velvety. Cover and keep warm while the cod is baking.

Cod

1. Preheat the oven to 400 degrees F.
2. Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer.
3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste. Drizzle the top lightly with olive oil and squeeze of fresh lemon. Cover tightly with aluminum foil and bake for 15-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
4. Remove from the oven (I drained off the extra liquid in the pan so it wouldn't thin out the butter sauce) and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.

Serves 4

NOTES

I like to serve this with a rice pilaf. 

Orange Glazed Salmon

I'm not a salmon lover but I have to say, this salmon is so good.  It helps that it's rubbed with a sweet/spicy rub and covered in an orange glaze. When buying salmon, I've found, I like to buy it fresh the day I'm serving it.  My local grocery store has a great fresh fish section and the fish always smells fresh not fishy.  I served this salmon dish with rice pilaf, snap peas and an orange and red onion side salad, it's was a perfect meal!

2 tablespoons Cajun spice
1 teaspoon brown sugar (I used 2 teaspoons)
4 skinless salmon fillets (6 oz. each)
2 tablespoons vegetable oil
1/3 cup orange marmalade
1 tablespoon fresh lime juice

• 1.   Combine Cajun spice, sugar, and salt in a small bowl.  Lightly rub over all surfaces of fillets. (I didn't use all the rub as my salmon fillets were small)

  
  

  2.   Saute fillets in oil in a large nonstick skillet over medium-high heat for 3 to 4 minutes. Turn and saute an additional 2 to 3 minutes.

  
  

  3.   Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork.  (I put a lid on the pan for a couple minutes at the end just to make sure the inside was cooked through as my fillets were on the thick side)
• serves 4
  
  recipe adapted from  the magazine "Cuisine at home"

Caramelized Salmon with Savory Mango Salsa and Cilantro Rice

I will admit I'm not a salmon lover mainly because I haven't found a good source to get good salmon.  My brother told me to try the fresh salmon they sell at Sam's Club.  So I did.  I was sceptical but once I opened the package I noticed it smelled fresh, not fishy and it was already skinned, no waste.  I cut it into 8 nice size portions.  I just needed two portions for my husband and I so I just froze the rest.
This recipe is so good.  Since I only needed two servings I halved the recipe with no problem.  The cilantro rice, mango salsa and the caramelized salmon just go together perfectly.  This entire meal can be ready to serve in less than 30 minutes.   Start the rice first, then chop and assemble the salsa ingredients so the flavors have time to meld while the salmon cooks.   The original recipe comes from Bella Online, Karen Hancock.  Thanks Karen for this amazing recipe!

Caramelized Salmon with Savory Mango Salsa & Cilantro Rice

6 Servings

Cilantro Rice:

1 cup Rice
2 cups water
1 tablespoon butter
1 teaspoon salt
2 tablespoons lime juice
2-4 tablespoons chopped fresh cilantro

Savory Mango Salsa:

1 1/2 cups diced mango, (about 2 medium)
3 tablespoons finely chopped red onion
1/4 medium green bell pepper, diced
1 medium Roma tomato, diced
1 small jalapeno pepper, cored, seeded, and diced
1 teaspoon rice wine vinegar
2 tablespoons Thai sweet chili sauce
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Caramelized Salmon:

2 tablespoons vegetable oil
1/2 cup sugar
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

1 1/2 pounds salmon fillet, 1/2-3/4 " thick, cut into 6 serving pieces

1. Place the rice ingredients in the pan and cook according to rice instructions.


2. Meanwhile, mix the salsa ingredients in a small bowl and set aside for the flavors to blend.


3. Heat the vegetable oil in a large non-stick skillet; medium heat.


4. Mix the sugar, salt, and pepper on a large plate; dip the salmon on both sides in the mixture.


5. Place the salmon in the heated skillet and cook until the salmon is caramelized on the underside.


6. Turn and cook until the other side is caramelized and the salmon is cooked through. The time will depend on how thick the pieces are. Do not overcook.


7. To serve, place a bed of rice on each of six serving plates, top with a piece of salmon. Scoop a spoonful of salsa over the salmon.