Pineapple Sweet Chili Salmon
featured in Summer Salmon Dinner for Two
This recipe features tender salmon fillets glazed with sweet and spicy pineapple chili sauce.
Tasty Team
August 14, 2023
94% would make again
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!
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Inspired by theflavorbender.com