Best Jamikas Salmon With Pineapple Salsa Recipes

HAWAIIAN SALMON WITH PINEAPPLE SALSA

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!

TERIYAKI SALMON WITH PINEAPPLE SALSA

Steps:

• Combine soy sauce, vermouth, ginger, garlic powder, and brown sugar in a bowl, mixing well. Split mixture in half.
• Place salmon in a dish and cover with half the sauce mixture. Marinate for 45 minutes, turning every 15 minutes.
• Chop pineapple into small bite size peices. Don't forget to remove the core! Finely dice onions and chop cilantro.
• Combine pineapple, onions, cilantro, peppers, and salt in a large bowl. Squeeze lime juice over and stir. Set off to the side.
• In a small saucepan combine rest of sauce mixture and reduce to half over medium heat. Set this aside.
• In a large skillet or griddle spray with a nonstick spray and heat to a medium high temperature. Add the salmon and cook for about 5 minutes a side.
• Remove salmon to plates and top with sauce and salsa.

SALMON WITH PINEAPPLE SAUCE

Steps:

• Place salmon in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. , In a small saucepan, combine the cornstarch, pineapple juice, soy sauce and water until smooth. Stir in the brown sugar, ginger and cayenne. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pineapple; heat through. Serve with salmon.

JAMAICAN JERK SALMON WITH MANGO-PINEAPPLE SALSA

Steps:

• Combine mango, pineapple, black beans, onion, cilantro and 1/4 teaspoons salt in a bowl.
• Combine remaining 1/2 teaspoons salt, allspice, cumin, thyme, cinnamon and cayenne in another bowl, mix well. Rub spice mix over both sides of salmon.
• Heat oil in a nonstick skillet over medium-high heat and cook salmon on both sides until cooked through approximately 5 minutes per side.
• Serve with salsa.

JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA

Steps:

• Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.