I saw a recipe for pineapple glazed chicken with a jalepeno salsa in last month’s Bon Appetit. It sounded pretty good, but I didn’t have the motivation to make it… but when I went to my favorite grocery store (in Knoxville, that is…) today and saw they had fresh salmon, I thought I could swap the fish for the chicken. There were a few other ingredients that I did not have, so I substituted or completely left those out. It turned out really well, and the salsa is a great salsa for fish, chicken or even to eat with chips. Yum. Adapted from Bon Appetit, May 2010.
- 2 salmon filets
- 1/4 cup pineapple juice
- 2 tablespoons brown sugar
- about 1/2 cup pineapple, chopped into 1/4 inch pieces
- 1 small avocado, chopped into 1/4 inch pieces
- 2 tablespoons chopped red onion
- 2 tablespoons chopped cilantro
- 1/2 jalepeno, seeded and chopped
- 1 teaspoon lime juice
- Salt and pepper
Preheat the oven to 400 degrees. Meanwhile, cook the pineapple juice and brown sugar in a small saucepan until it begins to boil and thicken. Turn off heat. Glaze the salmon with the sauce, using a pastry brush. Salt and pepper the salmon and place in the oven to bake for about 15 minutes.
Meanwhile, chop the pineapple, avocado, onion, cilantro, and jalepeno and place in a bowl. Stir together with lime juice. Taste for salt and pepper.
Once fish is cooked through (but not overdone), remove from oven and place on a plate. Dollop a good portion of the salsa on top. Serve and enjoy!
*** This recipe would also be really great grilled.
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