SALMON PINEAPPLE RECIPE RECIPES

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SALMON TACOS WITH PINEAPPLE-CHILE SALSA RECIPE | BON APPéTIT



Salmon Tacos With Pineapple-Chile Salsa Recipe | Bon Appétit image

The salmon in these tacos gets perfectly caramelized thanks to a versatile ginger-garlic paste.

Provided by Christina Chaey

Yield 4 servings

Number Of Ingredients 14

1 2" piece ginger, peeled, finely grated
2 garlic cloves, finely grated
2 tsp. New Mexico or Kashmiri chile powder
1 tsp. ground coriander
1 tsp. ground cumin
4 Tbsp. fresh lime juice, divided
3 Tbsp. grapeseed or vegetable oil, divided
1 ½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
1 1½-lb. skinless, boneless salmon fillet, cut into 2" pieces
½ small red onion, finely chopped
2 serrano chiles, finely chopped
2 cups chopped pineapple (from about ½ medium pineapple)
½ cup chopped cilantro, plus leaves for serving
Lime wedges and toasted corn tortillas (for serving)

Steps:

  • Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp. lime juice, 1 Tbsp. oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
  • Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp. lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
  • Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork; squeeze a couple of lime wedges over.
  • Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.

GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING RECIP…



Grilled Salmon and Pineapple with Avocado Dressing Recip… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 1/2 teaspoons chopped fresh basil, plus some sprigs, for garnish
1 1/2 teaspoons chopped fresh chives
1 teaspoon chopped fresh tarragon, plus some sprigs, for garnish 
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 4-ounce skinless salmon fillets, each about 1-inch thick
Four 1/2-inch-thick round slices (rings) of pineapple, preferably fresh
Avocado Dressing, recipe follows
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons chopped fresh basil
1 tablespoon finely chopped fresh chives
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1/8 teaspoon anchovy paste, optional
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper 
1 small clove garlic, smashed
1/2 avocado, diced

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
  • Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
  • Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
  • Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Nutrition Facts : Calories 393 calorie, FatContent 28.5 grams, SaturatedFatContent 5 grams, CholesterolContent 62 milligrams, SodiumContent 369 milligrams, CarbohydrateContent 11 grams, FiberContent 2 grams, ProteinContent 24 grams, SugarContent 6 grams

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