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Pineapple-Crusted Easter Salmon (or Halibut)
Ham with pineapple is a tradtional centerpiece for Easter feasts. But it's certainly healthier—and tastier, we think—to switch to Salmon.
Pineapple is the perfect companion for a fish or meat entree served in a feasting situation like Easter dinner.
This is because pineapple is rich in bromelain: a substance high in enzymes that help digest protein.
Today's recipe features the kind of spicy pineapple-pepper combination common to recipes from many equatorial cuisines.
The chopped pineapple bakes onto the Salmon to form a tangy crust, to which the lime zest and cayenne add a little kick.
You could use our 6-oz wild Alaskan Salmon portions, or our 19 oz wild Alaskan Petite Sockeye Fillets. This recipe would also be good made with our Alaskan Halibut portions.
This recipe is proportioned to serve two, but it’s easy to double or quadruple for more diners. It’s a good choice for a holiday gathering, as it takes less than 45 minutes to prepare, leaving the chef more time with his or her guests.
Note: If you know that some diners don’t like spicy food, simply set aside some of the pineapple, leave the cayenne out of the mix when you blend in the lime and brown sugar, and apply the pepper-free mix to some of the portions (or to part of a whole fillet side).
We recommend that you serve this dish with a simply prepared green vegetable such as green beans, Brussels sprouts, or garlic-sautéed collards, with Israeli-style (large pearl) Cous Cous or brown basmati rice on the side.
Pineapple-Crusted Salmon or Halibut
Adapted from the South Florida Sun-Sentinel
1/2 cup fine-chopped pineapple with its juice (about 4 oz total)
Fine-grated zest and juice of 1 medium lime
1/4 teaspoon organic cayenne pepper (or crushed red pepper flakes)
1 tablespoon light brown sugar
Pinch sea salt
2 (6 ounce) wild Salmon (or Halibut) portions