94% would make again
Pineapple Sweet Chili Salmon
featured in Summer Salmon Dinner for Two
Tasty Team
August 24, 2020
Inspired by theflavorbender.com
Ingredients
for 2 servings
- 1 pineapple, whole
- ½ cup water (120 mL)
- ½ cup sugar (100 g)
- ½ cup rice wine vinegar
- 2 tablespoons chile flake
- ½ teaspoon salt
- 1 tablespoon minced garlic
- 2 salmon fillets, 6 ounces each
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
- cooked rice, for serving
Nutrition Info
- Calories 505
- Fat 16g
- Carbs 66g
- Fiber 0g
- Sugar 61g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 375°F (190°C).
- Cut pineapple in half lengthwise, cutting from root through the leaves.
- Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
- Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
- Add pineapple and water to a blender and blend until smooth.
- Pour the pineapple purée into a saucepan over medium heat.
- Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
- In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.
- Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
- Bake for 12-15 minutes, depending on your desired doneness.
- Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.
- Enjoy!
Inspired by theflavorbender.com