Pineapple Citrus Salmon Food

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CITRUS SALMON FILLETS WITH SALSA



Citrus Salmon Fillets with Salsa image

Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

2 plum tomatoes, seeded and chopped
1/2 cup cubed fresh pineapple
1/4 cup minced fresh basil
1/4 cup lime juice
2 shallots, chopped
2 tablespoons reduced-sodium soy sauce
1 teaspoon brown sugar
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest

Steps:

  • For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.

PINEAPPLE CITRUS SALMON



Pineapple Citrus Salmon image

I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.

Provided by Akikobay

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup pineapple juice
1 lemon, juice and zest of, washed (reserve zest and juice, you'll need 2 Tbs. of zest and 4 Tbs. of juice)
8 (6 ounce) salmon fillets
4 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1/4 cup flour

Steps:

  • Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
  • Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
  • Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
  • Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
  • Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
  • While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
  • Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
  • I understand that this salmon could be cooked on the grill, but I've never done this!

Nutrition Facts : Calories 396.9, Fat 14.3, SaturatedFat 4.3, Cholesterol 113.4, Sodium 604.5, Carbohydrate 18.2, Fiber 1.4, Sugar 11.4, Protein 47.2

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING



Grilled Salmon and Pineapple with Avocado Dressing image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish
1 1/2 teaspoons chopped fresh chives
1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 4-ounce skinless salmon fillets, each about 1-inch thick
Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh
Avocado Dressing, recipe follows
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh chives
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1/8 teaspoon anchovy paste, optional
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 small clove garlic, smashed
1/2 avocado, diced

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
  • Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
  • Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
  • Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

TANGY ASIAN CITRUS SALMON



Tangy Asian Citrus Salmon image

We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.

Provided by DDW7976

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup soy sauce
2 tablespoons balsamic vinegar
6 tablespoons lemon juice (or juice from 2 whole lemons)
2 tablespoons minced garlic
1 1/2 tablespoons brown sugar
1 teaspoon ground black pepper
4 salmon fillets
2 tablespoons grated fresh ginger (in the recipe but I leave out) (optional)

Steps:

  • Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
  • Stir until brown sugar is dissolved.
  • Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
  • Marinate in the refrigerator for one hour.
  • Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
  • Baste at least once with sauce while baking.
  • If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6

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