In this recipe, the sweet and snappy Asian pineapple glaze gets my attention.
You can easily find large pieces or a whole side of salmon or steel head trout in the fresh fish section at Walmart or frozen in the freezers in the fresh meat section at Safeway. Its top quality, rather inexpensive and often on sale. I always buy one or two whole sides when its on sale to pop in the freezer - its even vacuum packed!
The slow roasting at low heat makes it almost impossible to overcook! Give it a try - the soft cooked pineapple will make you very happy.Ingredients
- One 8-ounce can Dole Pineapple Chunks in own juice, NOT syrup
- 1 tablespoon butter
- 1 tablespoon soy sauce
- 1 tablespoon Sambal, a brand of Asian Chili paste with garlic - this is in Asian section of almost all grocery stores these days
- 1/2 cup Smuckers Sugar Free Orange Marmalade or Apricot Preserves
- Fresh Salmon (or frozen that has been thawed)
- Preheat oven to 275 degrees.
- Saute 6 of the pineapple rings in butter in a nonstick skillet over medium high heat until lightly browned, arrange on a sheet tray and set aside.
- Add 1 cup of pineapple juice from the can, soy sauce, chili paste, and preserves to the same skillet, bring to boil and whisk to combine, reduce heat, and simmer until sauce is thick and glossy.
- Place the salmon on top of pineapple, paint with some of the pineapple glaze and bake for 30 to 40 minutes, until salmon is just cooked through and when pressed with back of spoon, separates into large flakes. You can arrange broccoli or asparagus or whole green beans around the salmon on the sheet pan at halfway cooking point and make this a one pan supper.
- Break into serving portions and spoon over some of the remaining glaze.