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Ingredients
- 1 1/2 cups (1-inch) cubes fresh pineapple
- 1/2 cup rice vinegar
- 1/2 teaspoon curry powder
- 1 garlic clove minced
- 1 teaspoon cracked pepper
- 6 (6-ounce) salmon fillets (1 inch thick)
- 1 teaspoon kosher salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground coriander
- 1 tablespoon black pepper
- 1 tablespoon ground allspice
- 1 tablespoon ground cardamom
- 1 tablespoon ground cloves
- 1 tablespoon ground ginger
- 1 1/2 tablespoons vegetable oil
Preparation
Step 1
Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Remove from heat; let cool slightly. Place pineapple mixture in a blender, and process until smooth. Stir in cracked pepper. Set pineapple essence aside.
Remove skin from salmon, and sprinkle salt evenly over fillets. Combine cinnamon and next 6 ingredients (cinnamon through ginger). Rub one side of each fillet with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat until hot. Add salmon, spice side down, and cook 4 minutes on each side or until salmon flakes easily when tested with a fork. Serve with pineapple essence.
Serving Size: 1 salmon fillet and 2 tablespoons pineapple essence
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