Post by Kathy on Jun 2, 2019 17:41:51 GMT
Strawberry Pineapple Hawaiian Salmon
This dish is amazing! Strawberry and Pineapple together is out of this world good! So delicious and fresh! A sweet and sassy dish!
The Salmon is nicely flavored with a little Asian flair! We like our Salmon done more than reddish so I cook it a little longer!
You will want to add the pineapple to the strawberry right before you serve it! It turns pinkish in the strawberry which is fine but I just wanted to let you know that it will happen!
The lemon and lime jazzes it up to perfect!
Sauce
1¾ pounds salmon fillets
1/3 cup strawberry jelly
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 Tablespoons toasted sesame oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
Salsa
2 cups strawberries, quartered/diced
2 Tablespoons Strawberry Jelly
2 Tablespoons sugar
1 teaspoon lemon juice
1 teaspoon lime juice
2 cups pineapple, diced into chunks
Whisk together all of the sauce ingredients. Add 1/3 cup of sauce to a freezer bag or dish with salmon. Reserve the rest. Marinate salmon in the refrigerator for 60 minutes.
Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate. Add pineapple closer to serving time if desired because it will turn pinkish but that's fine if you don't mind.
If your salmon still has a skin on it, leave it on during searing process. This keeps the salmon from getting dry and the skin is very easy to remove. After the salmon is done searing, lift an edge of the skin up with a sharp knife and then you can just peel it off.
When ready to cook, heat oven to 425°. Heat 1/2 tablespoon of extra virgin olive oil or peanut oil in a nonstick ovenproof skillet over medium-high heat. You may use a regular nonstick skillet and transfer fish to baking pan lined with foil after searing and that's what I did and it worked perfect. Add salmon and sear for 1-2 minutes per side. When well browned on each side, transfer the skillet to the oven.
Roast until the salmon reaches an internal temperature of 135° and is slightly firm to the touch, about 4 to 7 min, depending on thickness. I usually bake mine about 10 minutes because I like it a little less pinkish/reddish.
Spoon sauce over fish then top with salsa.
