First thing’s 1st: How was your Memorial Day time Weekend? I am hoping you had the opportunity to relax and consume some delicious meals.
Yes, I’m totally one particular people.
I wish I could say I instagrammed and ate this salmon this weekend, but that’s just not truth. I in fact produced this dish almost a year ago and completely forgot about any of it until lately while i was strolling through my photos. Please forgive me! How may i deny you this magical meal?
This salmon. Um, phrases really won’t do it justice, but I’ll make an effort to describe it in the simplest way I know how: through very delicious adjectives (certainly) and dramatic descriptors.
Dark brown sugar caramelized. Melts like butter in your mouth. Juicy and sweet (with some warmth, if you want it). Gorgeous. Certainly man bait suitable.
These words all boil right down to one thing and something thing only: You need to make this salmon!
The fish itself is sweet, with an almost teriyaki flavor. You’ll want to make sure to marinade it for at least a couple of hours to allow salmon absorb the lovely flavors in the pineapple juice and soy sauce.
A few minutes before I took the salmon out of the oven, We fired up the broiler to get the top of it slightly crispy and caramelized. Mmmmm.
This dinner is ideal for a BBQ or even to impress! The healthful fats and proteins in the salmon will keep you complete and happy.
1 tablespoons honey
1/2 cup reduced sodium soy sauce, gluten free of charge if desired
1/4 cup fresh pineapple juice
1 teaspoon dijon mustard
1 tablespoon olive oil
1 teaspoon red chili pepper flakes, if desired
1/2 of a whole pineapple, peeled, cored, and lower into small chunks (which means you need not cut later)
1 cup coconut milk (I utilized light coconut milk)
1/2 cup water
Refreshing limes to squeeze, if desired
1/4 cup toasted sliced almonds, optional for topping
In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in huge ziploc bag and add marinade. Place in refrigerator for up to 8 hours but a minimum of 1 hour. You can even marinade it within a baking pan.
While salmon is cooking food, prepare quinoa. Bring drinking water and coconut milk to some boil inside a medium saucepan. Reduce high temperature to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from temperature and let stand another 5-10 minutes. Fluff the quinoa having a fork and set aside. Add in reddish colored onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from cooking sheet and fold into quinoa. Period with salt and lime juice to taste.
Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into preferred serving sizes and serve with quinoa. Garnish having a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.
Salmon is very sensitive and will dry easily if overcooked, so be sure you view your fish! For each inch of thickness from the salmon, generally it requires about 10 minutes to cook.
Generally salmon fillets are approximately 1 1/2 inches thick. Preparing quinoa ahead of time makes this dish even easier. You can serve the quinoa warm or chilly.
Almonds not included in nutritional info being that they are optional
Leo is certainly aging well!
Btw, this salmon is amazing. Love that marinade and you also know I need that pineapple quinoa – YUM!
This was AMAZING!
I can honestly say that this is the first time I made a dish that blew me away! And it had been FISH!
I couldn’t cease eating the quinoa (best from the pot I cooked it in, hah!) – I skipped the onion and the cilantro and it was still fantastic!
Oh my!!’¦This looks FANTASTIC’¦.I’d like it for dinner this extremely evening’¦but it is SNOWING to beat the band within the Jura mountains (France)’¦Could I simply possibly utilize the purchased, currently roasted chicken within the fridge?!’¦Make sure you say yes”!!
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