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- 1¼ teaspoons chopped canned chipotle chiles in adobo sauce
- 1 cup diced cored fresh pineapple
- 2 tablespoons ginger preserves or orange marmalade
- 1 tablespoon fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 4 6-ounce salmon fillets with skin (each 1 to 1¼ inches thick)
Mix mayonnaise and chipotle chiles in a small bowl. Mix pineapple, ginger preserves, lime juice, fresh ginger, and cilantro in another small bowl. Season salsa with salt and pepper.
Brush salmon with oil; sprinkle with salt and pepper. Heat a large skillet over medium-high. Add salmon and sauté until just opaque in the center, about 5 minutes per side. Transfer fish to plates. Spoon chile mayonnaise over top and pineapple salsa alongside.
Chili Salmon w/ Pineapple Mango Salsa…So good!
Are you sooooo ready for spring like I am? I get like this every year and start counting down the days around this time. Spring makes me happy, even though my allergies never fail to take me out. The pretty flowers, sunshine, and longer days are worth it.
Chili salmon ready for the oven!
As soon as the weather starts to warm up slightly I instantly begin craving light, fresh foods. This is a good thing because it makes summer-body dieting really easy. For lunch today I made chili salmon with pineapple mango salsa and it was…perfecto!! You must make this. Promise me you will make this. It will make you feel all pretty and clean and stuff when you’re eating it. It’s makes a really eye-pleasing presentation as well. Great dish to make for company.
Lunch is ready!! The perfect pairing!
The pineapple mango salsa is very basic and quick. You can certainly jazz it up more however you wish.
This pineapple mango salsa would also taste great on tiliapia, chicken or just plain with tortillas!
The chili rub for the salmon is simple yet it packs an amazing flavor that could definitely stand on it’s own. No one in my house in a big fan of mangos, but they totally add a great taste to this simple salsa.
When all of these flavors come together the spicy, salty, smokiness from the salmon, the sweetness from the pineapples and mangoes, the crunch of the red onions and that splash of freshness from the cilantro…baby…it’s like pure love.
For the marmalade:
Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeño. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15-25 minutes. Season with salt and pepper. Let cool.
For the salmon:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix brown sugar, chili powder, salt and pepper.
Place salmon on prepared baking sheet and top each filet with of salmon with the spice mixture. Bake 10 minutes.
I have never left a review on Epicurious but this was so good I had to say something. So easy to make. I added half a jalapeño papper to the salsa for some extra spice. Such a nice healthy quick meal will definitely make again.
I haven’t heard my husband rave this much in forever! I added some sweet red and orange peppers to the salsa for a bit more flavor. The fish was perfect. This one’s a keeper!
My wife now demands this dish! Delicious on mahi-mahi. Canteloupe is also a good sub for mango. I use a packaged jerk seasoning instead of assembling all of the spices and I broil the fish. So good. Just don't overcook the fish.
Delicious! Added a Serrano Chile to the salsa for some heat. Will definitely make again.
This was good. Iɽ suggest making the rub more like a standard jerk rub for chicken, though. Use fresh thyme instead of dried thyme. Include some garlic and habanero pepper, albeit less than in "real" jerk. Also maybe include some cilantro and/or ground coriander.
Yummy! The salsa takes a bit to prepare, but otherwise, this is a quick and easy summer dish.
Forgot to give rating! 4 forks because not only is it healthy, but tasty too! haha
What a refreshing way to have salmon! Tasty! Baked 350 for 20 mins. Moist! Salsa was amazing!
i have made this recipe at least 10 times - i love it and everyone i make it for just absolutely loves it too . it is so refreshing and is easy to make for company since the salsa can be made in advance. i broil the salmon for 8-10 minutes on the closest rack to the broiler in the oven, which is my favorite way to cook all salmon and i serve it over coconut jasmine rice or saffron rice. the jerk seasoning blend is my favorite i have made and i have used it on shrimp and chicken.
Salsa is terrific! I prefer to cook salmon by baking it in the oven, but this spice rub is very tasty!
Salsa was delicious and fresh, rub gave the salmon the perfect kick!
Great recipe but must add lots of lime in salsa as well as chopped serrano or jalapeno.Great with Mahi Mahi or Artic Char.
Absolutely loved it. such fresh flavors to go with the rub. Maybe more heat and yes to the idea of lime. I only had garbanzo beans which seemed perfect.
Great. All our dinner guests love it. No leftovers.
To me this recipe was just screaming for heat. Making it again I would definitely add jalapeño to the salsa and more cayenne to the rub.
This was fantastic and so quick and easy to make! I added avocado and a squeeze of lime as others suggested, but a squeeze of orange would probably be good too. The salsa would probably be fine with less salt, but otherwise, no changes - we'll definitely be having this again soon.
This was absolutely delicious. I made this on a rainy, gray day and the sweet/tart pineapple and mango were just the right thing to brighten the day. I added an avocado, a star fruit and some fresh lime juice to the salsa. I prepared the fish with the spice mixture exactly as the recipe instructs. I used a cast iron pan, started the fish on the stove top to crisp the skin, and then threw the pan into a 450 oven until the fish was cooked to our liking. Served over jasmine rice. A definite make again and just as suitable for a weeknight as for a casual dinner party. If I made this for a dinner party, I can imagine some sorbet for dessert to keep with the light feel of the meal.
I found this recipe to be very bland, I am glad I tested it out before my dinner party I will not be making it again.
Excellent dish! I made this using halibut because I prefer it over salmon, but I think the seasoning would go great on any fish. I added 1 tbsn of olive oil to the spices and rubbed it over the fish, then baked instead of frying. The salsa is delicious and balances out the "spicy" jerk flavors so well! I nixed the beans from the salsa because I served the fish w/ a side of quinoa and black beans.
Great dry rub flavors for salmon. Salsa was pretty good also, but would decrease onion. Great alternative when salmon is plentiful!
We made this last night and loved it. Only changes/suggestions - I used fresh thyme and would add a bit more cayenne next time! Perfect for the summer.
i loved this on the grill, i tried the avacado as others suggested (can't be too ripe, the texture was better when it was firm/added a rich creaminess), better with fresh pineapple/used canned beans. i will make for company this summer. very light. thank you!
**Correction to previous review, I used 1 mango rather than 2.**
Delicious and easy meal. I used 2 mango instead of 2 and I broiled the salmon instead of frying it for a similar amount of time as called for in the recipe. Great week night meal for the spring/summer.
This recipe is great as is! Healthy and very easy to make. Next time I would add avocado and jalepeno to the salsa. I added extra lime juice also.
Sweet & Spicy Salmon with Grilled Pineapple and Poblano Salsa
1. Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of pineapple and onion with 1 tablespoon oil place on hot grill rack. Add poblano to hot grill rack cover and cook 7 minutes or until grill marks appear, turning once and removing pineapple after 5 minutes. Transfer pineapple, onion and poblano pepper to cutting board cool and remove stem and seeds from poblano pepper. Coarsely chop pineapple, onion and poblano pepper transfer to food processor.
2. Add cilantro, lime juice, and 1/8 teaspoon each salt and black pepper to food processor pulse until slightly chunky. Makes about 1-1/2 cups.
3. In small bowl, stir honey, chili powder, garlic powder, cayenne pepper, and remaining 2 tablespoons oil and 1/8 teaspoon each salt and black pepper brush over salmon. Place salmon on hot grill rack cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Serve salmon topped with salsa.
Approximate nutritional values per serving (1 salmon fillet, 6 tablespoons salsa):
438 Calories, 23g Fat (3g Saturated), 107mg Cholesterol,
247mg Sodium, 19g Carbohydrates, 2g Fiber, 40g Protein
- ⅓ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 2 (6 ounce) tilapia fillets
- 1 large ripe mango, peeled, pitted and diced
- ½ red bell pepper, diced
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- salt and pepper to taste
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat, and lightly oil grate.
Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Chile Lime Salmon Tacos
My boys are huge salmon fans. And huge taco fans. So it only seemed natural to combine them into one fantastic recipe. You can bet these Chile Lime Salmon Tacos were a big hit at my house!
Normally I just roast salmon filets and serve them with a side of rice or potatoes, so serving the salmon taco style was a welcome and delicious change from the usual.
And the combination of chili powder, cayenne and lime juice made for a perfect taco seasoning blend. We also served these tacos with fresh limes for squeezing, and a creamy sriracha ranch sauce. These result was pretty much perfection!
Of course, you could still use this same combination of spices for regular salmon filets. The tacos, or the filets, are perfect with a side of cilantro lime rice.
Everyone at my house prefers flour tortillas, so that’s what we used, but corn tortillas work great too–especially if you’re looking for a gluten free option.
I usually buy my salmon at Costco, and it’s enough to feed a small army (or several hungry teenage boys), but you could certainly scale the recipe down for fewer people. The seasonings would work will on other fish–or even shrimp–too!
And although roasting the fish in the oven is so easy, these tacos would be amazing with grilled salmon too. Especially during the warmer months where you don’t want to crank your oven up to 425 degrees.
With the tangy coleslaw and a sprinkling of cilantro, these tacos are fresh, nutritious and oh so good! They’re sure to become your new favorite way to serve salmon.
Be sure to save this recipe for Chile Lime Salmon Tacos to your favorite Pinterest board for later.
Tips for Cooking Fish
Choosing fresh fish: Rather than shopping for a certain type of fish, buy the fish that looks the freshest. Similar types of fish can usually be substituted in a recipe.
If you were planning to use cod in a recipe, for example, you can easily substitute orange roughy or snapper.
Cooking time: Measure your fish at its thickest part, then aim for about 10 minutes of cooking time per inch of thickness.
Is it done? To test fish for doneness, insert a knife into the flesh at the thickest part. It should be just barely translucent in the center.
Even if it doesn’t look quite done, the fish will continue to cook after you remove it from the heat, so make sure not to overcook it.
New Mexican cuisine is based on native ingredients such as corn, beans, squash and chiles. It incorporates Mexican, Native American and Spanish flavors. Chile, whether red or green, is always the most important element. In fact, our official state question is, "Red or green?" Both types of chile can be instantly must-have, as you&aposll find out when you try these Southwestern cooking recipes to spice up your next dinner. The New Mexico red or green chile sauce recipes can make even the most mundane meal quite remarkable!
Burritos are the ultimate hearty meal on the go. They are typically made with a flour tortilla, filled with meat, beans, cheese, salsa or a combination of these, and rolled. When not served "to go," they are often served smothered with chile sauce and melted cheese.
- ½ pound meat of your choice (vegetarians can use rice or beans)
- ½up grated cheese
- 4 flour tortillas
- 2 cups or 1 16-ounce jar of green chile sauce
Warm up the green chile sauce. Add meat, green chile sauce and cheese on warm tortilla and roll up.
Recipe courtesy ofl Pinto Restaurant & Cantina, www.elpinto.com/recipes
A Southwestern staple, the taco is made with a corn tortilla fried into a crescent shape and filled with meats, cheese or beans, and fresh chopped lettuce, onions, tomatoes and cheese.
- 2 pounds ground beef or chicken
- 2 cups or 1 16-ounce jar green chile sauce
- 6 flour, corn or hard shell tortillas
- ⅔up grated cheese
- ⅔ cup shredded lettuce
- ⅔ cup chopped tomatoes
- ⅔ cup chopped onions
- ½up sour cream
Cook ground beef or chicken and strain. Add green chile sauce and simmer on medium heat. Salt and pepper to taste. Add meat to soft flour, corn or hard shell tortillas. Top with grated cheese, lettuce, diced tomatoes, onions and sour cream.
Recipe courtesy ofl Pinto Restaurant & Cantina, www.elpinto.com/recipes
Green Chile Enchiladas
These tasty flat or rolled treats are made with corn tortillas filled with meat and/or cheese, either rolled or stacked, and covered with chile sauce and cheese. Enchiladas are easy to make and always hit the spot!
- ½ pound meat (chicken, pork or beef),hopped, shredded or ground
- 2 cups or 1 16-ounce jar green chile sauce (try the New Mexico green chile sauce recipe, below)
- 1 dozen 6-inch corn tortillas
- 2 cups shredded cheddar cheese
- ½ cup sour cream (optional)
Preheat oven to 350ଏ. Lightly fry corn tortilla in hot oil (steam for low-fat option). Put tortillas on paper towel to drain excess oil. Place tortilla on dinner plate. Add preheated green chile, cooked meat and cheddar cheese (lightly sprinkled). Add another tortilla and build two more layers. Top with green chileਊnd sprinkle more cheese on top. Place in preheated oven broiler until cheese is melted (approximately 5 minutes). Garnish with sour cream and serve.
Recipe courtesy ofl Pinto Restaurant & Cantina, www.elpinto.com/recipes.
New Mexico Green Chile Sauce
Chile is a sauce made from red or green chiles and served hot over many New Mexican dishes. Chile does not use vinegar, unlike most salsas, picantes and other hot sauces. This basic yet versatile sauce can be used to create enchiladas or poured over chimichangas, tacos or burritos.
- 1 tablespoon butter or lard
- ⅔up chopped onion
- 2 tablespoons flour
- 1-½ups chicken or vegetable broth
- 1 cup (or more) chopped green chiles
- 1 large clove garlic, finely minced
- ¾ teaspoon salt
- Dash of ground cumin
Melt the butter in a saucepan over medium heat. Sauté the onion until soft. Stir in the flour. Add the broth. Then add chiles, garlic, salt and cumin. Simmer for 20 minutes.
Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com
New Mexico Red Chile Sauce
This version of New Mexico’s famous red chile sauce is from ABQ cuisine expert Gwyneth Doland. Mixed with shredded pork, it is used as a tamale filling, but all by itself it is also ladled over tamales, enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. You may not need four cups of the sauce for your recipe, but you might as well make the whole batch freeze extra portions in small resealable plastic containers for later use.
- 24 dried red New Mexico chiles
- 4 cups beef stock, chicken stock or water
- 2 tablespoons bacon grease, lard or vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 1 teaspoon Mexican oregano
- Honey (optional)
In a large cast-iron skillet over medium heat, roast the chiles on both sides (you&rsquoll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.
Transfer the chiles to a deep saucepan and pour the stock or water over them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.
Working in batches, puree the chiles with their soaking liquid.
In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.
Recipe courtesy of ABQ cuisine expert Gwyneth Doland.
Pork and Red Chile Tamales
Nothing says the holidays to many New Mexicans like a warm tamale. Unwrapping the tamale is like unwrapping a little present. Tamales consist of a cornmeal dough made from hominy (called masa) and are usually filled with sweet or savory filling, wrapped in corn husks and steamed until firm. Tamales were one of the staples found by the Spanish when they first arrived in Mexico. Tamales are very time intensive and often made in large batches for special occasions, with many people in a family or community participating in the tradition. These pork and red chile tamales from ABQ cuisine expert Gwyneth Doland's cookbook "Tantalizing Tamales" are some of the most common tamales in the Southwest. They can be found in restaurants, cafés and coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe produces enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos or freeze it for later use.
- 2 ½ pounds boneless pork butt, trimmed of excess fat
- 6 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 4 cups red chile sauce
- About 2 pounds of masa
- At least 36 softened corn husks, plus 36 strips for tying
Arrange the pork butt in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours. Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale repeat with the remaining ingredients and husks. Steam the tamales for 1 hour and serve slathered with the remaining New Mexico red chile sauce.
How to Select Fresh Pineapple
Look for a pineapple with nice green leaves. It should yield slightly when you give it a squeeze, but not have any mushy spots. Lastly, give it a sniff at the base—it should smell lightly sweet.
If your pineapple is perfect when you bring it home from the store but you won’t be making salsa for a few days, store it in the refrigerator.
In a hurry? Buy pre-cut fresh pineapple from the produce department and dice it up yourself. It’s more expensive this way, but quicker.
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Mini Pineapple Pizzas
There is a longstanding argument surrounding the merits of pineapple on a pizza. Here at Cooking Light, not only do we believe in pineapple as a pizza topper, we believe it can be the base too. Look for peeled and cored pineapple in your supermarkets produce aisle for even slicing. Canadian bacon adds salty, savory depth, which cuts the sweetness of the fruit while lending hearty texture. Use any toppings you like – we look to briny black olives, sautéed red onion, and fresh basil for a delicious flavor trifecta. This easy recipe comes together in 20 minutes and is very kid-friendly. Not to mention a genius way to sneak in an extra serving of fruit.