Gabe and I are making a collective effort to eat healthy lunches and dinners on any night we are not at events. This week, we decided to start cooking fish more often at home. While I love cooking with new flavors and techniques, I am a nervous fish cook. I have mastered seared Ahi Tuna yet I am deathly afraid of cooking Salmon.....
We picked up two beautiful 6 oz Salmon filets tonight at the store and made a recipe Gabe's Dad has mastered over and over again.
Maple-Glazed Salmon with Pineapple Salsa
Adapted from Paula Deen (it's one of her healthier recipes)
4 (6-ounce) salmon fillets
1 tablespoon Pompeian Grapeseed Oil
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed
Pineapple Salsa, recipe follows
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets, vacuum seal and refrigerate from 1 to 24 hours. Preheat your cast iron skillet and grapeseed oil. Place marinaded Salmon in the pan, flipping after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness.
Serve on a bed of uncooked spinach with the pineapple salsa on top,
Pineapple Salsa recipe:
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup fresh pineapple chucks
1 teaspoon salt
1 tablespoon sugar
1 tablespoon Agave
1 tablespoon cilantro
2 tablespoons Mirin
Place your red pepper in a small saucepan with Mirin. Sautee for 3 minutes. Add the remaining ingredients, simmer for 5 minutes and set aside until you are ready to serve with the salmon.