With a creamy flavor and texture, salmon is a fish for any occasion, from TV dinner to swanky dinner party. Eating salmon benefits your bones, brain, skin, and heart and is a healthy choice for the entire family. A variety of cuisines use pineapple in their fish dishes, enabling you to play with a range of spices and flavors when cooking salmon with pineapple. Using the juice both softens and flavors the fish, but due to the acidity of pineapple, you must use a little caution. A few simple steps will ensure a flavorful meal without ruining the delicate texture of the fish.
1 Combine the pineapple juice with your desired herbs and spices for flavor, or as your recipe calls for. Let sit for 15 to 20 minutes to let the flavors infuse.
2 Set the salmon in a large dish. Poke the flesh several times with a fork so that the pineapple juice will seep into the fish. Pour the pineapple juice over the salmon and let it marinade for 10 to 15 minutes.
3 Determine which cooking method you want to use. If grilling or baking, preheat to 375 degrees Fahrenheit or on medium-high heat on the side where the fish will not sit, leaving the other burner off in the BBQ. If pan-frying, pour a small amount of oil into a deep bottomed frying pan and turn to medium heat.
4 Cook the salmon for seven to nine minutes per pound. Continuously baste or pour small amounts of pineapple juice while cooking to add flavor.
Items you will need
- Fresh salmon, cleaned
- Large dish
- Pineapple juice
- Herbs and spices
- Try simmering the juice, reducing it to a thicker liquid, before using with the salmon. This intensifies the flavor that is absorbed when cooking.
- For a Central American flavor, add chopped garlic, onions, cilantro, dried cumin, dried coriander, and chili powder to the juice before using it on the salmon.
- For a Southeast Asian flavor, combine a small amount of lime juice, cilantro and soy sauce to the juice before using it on the salmon.
- Keep a close eye on your salmon while its cooking, as overcooking can lead to a dry, chewy texture.
- Do not let the juice sit on the salmon for more than 20 minutes, as the acid will cook the proteins in the fish and make it chewy when cooked.
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