2.26.2011

Saturday Supper: Sweet-and-Spicy Salmon with Pineapple

When we lived in Florida there was this amazing seafood place right on the water down the street from my gym. I would go to the gym just to have an excuse to pick up some fresh fish for dinner. Now my gym is across from Home Depot and we all I know we love the Depot, but I really miss our seafood place. We rarely buy fish anymore but the other day on a whim we bought a piece of salmon. It just happened to be the same day that the latest issue of Martha Stewart's Everyday Food arrived. And I just happened to be flipping through the magazine when S got home and was telling me about his day when lo and behold I came to a recipe for sweet-and-spicy salmon. The cover claimed to be the fast issue, so we decided to give the recipe a try, in lieu of eating our own arms off. We're pretty glad we did.
Now we know we're going out on a limb here posting about fish. It's kind of polarizing, one of those things you bathed in ketchup and choked down just so your mom would let you have something delicious for dessert. But salmon is kind of like the chicken nugget of fish: common. So just trust us, next time you see salmon on sale, buy yourself a pound and try this recipe out instead of going for the same-old, plain-old salt and pepper seasoning.

Sweet-and-Spicy Salmon with Pineapple
serves four

1 pound skinless salmon fillet, cut into 4 pieces

1/4 c. pure maple syrup
1/4 t. cayenne pepper
pepper & kosher salt
1/2 of a whole pineapple, peeled, cored and cut into rounds
 or
1 can pineapple (crushed, chunks or rings, your choice)

Preheat broiler with the oven rack in the top position.
1. In a small bowl whisk together syrup and cayenne pepper
2. Season salmon generously with salt and pepper
3. Spray the bottom of an oven proof dish (do not use glass) or sautee pan with non-stick spray. Arrange pineapple and salmon in a single layer evenly in the pan.
4. Brush fish and pineapple with half of the syrup mixture, reserving half. Make sure to cover the salmon completely with the glaze
5. Broil until salmon is cooked through, 8-11 minutes, brushing with remaining syrup mixture mid-way through

Cut pineapple into chunks. Serve salmon with pineapple and lime wedges.

adapted from Everyday Food March 2011

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3 comments:

  1. Yum! I can't wait to try this! We love salmon and are always trying to find new ways to cook it.

    ReplyDelete
  2. If you're feeling a little lazy and have a taste for something similar. I make a dish that has a a glaze that's a mixture of peach or apricot jam and Siracha hot sauce. Yours looks better though!

    ReplyDelete
  3. I am a complete moron in the kitchen, and this was so ridiculously easy and fast to make. DELICIOUS! Perhaps good as a chicken, ham or shrimp dish, too.

    ReplyDelete

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