This recipe is definitely for citrus-lovers!
Now, I personally don’t love fish. I mean it’s ok if I need a day to detox after eating bad the day before or after sugar coma and I’m feeling in the mood for something light, but normally I would never choose fish over steak. NEVER! But this salmon is actually really good!
Comments: Nice tropical take on salmon. Sweet, sweet, sweet! Not big on salmon but this was pretty darn good.
Negatives: I would add more cayenne for a bigger hit to balance out the sweetness.
Will I try it again? Maybe…
Here’s the recipe:
Tropical Salmon with Orange-Pineapple-Mango Garnish
- 4 (6oz) salmon fillets, skinned
- 1 lemon
- 1 lime
- 1 mango
- 1 (8oz) can pineapple chunks (in natural juices)
- 1 orange
- 1 tbsp honey
- 2 tsp chilli powder
- 1/4 tsp ground red pepper (divided use)
- salt to taste
To make fruit garnish:
Start by zesting the lemon, lime and orange and set aside. Cut up mango in bite-size pieces and orange into wedges. Drain pineapple, but save juices. In a bowl, combine mango, orange and pineapple chunks. Add 3 tbsp of pineapple juice, 1 tbsp lime juice, 1 tbsp lemon juice, 1/8 tsp red pepper and a little salt. Top with 1 tsp orange zest, 1 tsp lemon zest and 1 tsp lime zest. Set aside.
For sauce: Combine remaining pineapple juice, chilli powder, 1/8 tsp ground red pepper, a dash of salt, 2 tbsp lemon juice, 1 tbsp lime juice, 1 tbsp honey, and any remaining lime, orange and lemon zest. Brush both sides of salmon with sauce and bake in a pre-greased pan at 400F for 15 mins (flip once half-way through cooking time) Pour any remaining sauce into a saucepan and bring to boil over medium-high heat. Once boiling, turn heat to low and simmer for 15mins (stirring occasionally)
To serve: Place fish on a plate and top with sauce. In each plate, put about 2 tbsp of garnish and serve with lemon slices.
Hope you enjoy 🙂