Honey Pineapple Salmon Recipe

Our family gets somewhat energized when salmon is on the menu. Also, in light of current circumstances, salmon has impressive nourishing goodness, and we must surrender it to those Omega-3s you all! In case you're searching for an approach to turn the tables and up your salmon game (and a simple supper thought), at that point our Honey Pineapple Salmon is all you require to think about your supper designs around evening time!

 

I had mango as a main priority for this formula, yet since we had a pineapple sitting close to our natural product bowl that expected to get utilized, I snatched it all things being equal. Assume you don't have a new pineapple gazing at you and smelling all sweet and steamy. Try not to stress, snatch that container of pineapple sitting in your cabinet on the grounds that can products are most joyful when they're utilized before their termination date.

 

The principal thing to see when seeing salmon is the tone. Salmon is intended to be brilliant hued pink, don't accepting bluntly or light-hued fish that seems as though it is turning sour. The other thing to take a gander at is for lines in the fish. The lines in the salmon show that your fish is new.

 

 

 

Ingredients

• 1 teaspoon of sea salt
• 2 1/2 tablespoons honey
• 2 tablespoons coconut oil, melted butter or ghee
• 2 tablespoons sesame oil
• A 3-pound slab of salmon cut in half
• 3-4 turns of freshly cracked black peppercorns using a pepper mill 2 tablespoons lemon juice, orange juice, or pineapple juice
• 1 tablespoon light brown sugar
• 2 cans pineapple rings, reserve 4 pineapple rings for the top of the salmon
• 1-2 large garlic cloves
• 3-4 fresh mint leaves for garnish chopped

 

 

Instructions

1. Preheat oven to 400° F.
2. Remove salmon from packaging and rinse with cold water and pat dry with paper towels, cut the salmon into two pieces.
3. Take a length of aluminum foil or parchment paper and cover the bottom of a large sheet pan.
4. Place the pineapple rings on top of the foil in rows of 2, place the salmon on top of the pineapple rings.
5. Chop the remaining pineapple rings and add them to a bowl.
6. Into the bowl with the pineapple, complete the marinade by adding the pineapple juice, melted butter (or coconut oil or ghee), sesame oil, lemon juice, honey, light brown sugar, minced garlic clove, and salt. Mix well.
7. Using a spoon, spread the marinade over the top of the salmon, making sure it gets onto the entire surface of the salmon. Allow the fish to marinate for a maximum of thirty (30) minutes in the fridge.
8. Place the sheet pan with the salmon into the oven on the center rack, and bake for forty (40) minutes or until an instant-read thermometer reads 145 ° F.
9. Remove the salmon from the oven and allow it to rest for ten (10) minutes.
10. Garnish with fresh mint, optional
11. Serve.

 

 

 

 

 

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