Tag-Archive for » pineapple «
This is another recipe from the swap I am doing at the moment, absolutely wonderful, we really enjoyed this. I cook salmon often and this was a lovely change from the other ways I have prepared in the past. I served mine with wild rice cooked in stock and then stirred in some fresh herbs delicious. If you want to read the original recipe or see other recipes by this chef please click here.
Ingredients
1/2 Cup pineapple juice
1 Lemon, juice and zest of , washed (reserve zest and juice, you’ll need 2 Tbs. of zest and 4 Tbs. of juice)
8(6 ounce) Salmon fillets
4 Tablespoons brown sugar
2 Tablespoons chili powder
2 Teaspoons ground cumin
1 Teaspoon sea salt
1 Teaspoon ground cinnamon
2 Tablespoons unsalted butter
1/4 Cup flour
Method
1. Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon fillets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
2. Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
3. Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
4. Remove the fillets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the fillets.
5. Place the salmon fillets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
6. While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
7. Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
8. I understand that this salmon could be cooked on the grill, but I’ve never done this!
All photo’s taken by me unless otherwise stated.
We went to St. Lucia for our honeymoon I had been to the Caribbean before but never to St. Lucia. I loved all the fresh fish we ate, we found this great little restaurant one night recommended by a local, wow!! the food was so good. When we got back I experimented with loads of the different dishes that we had tried, to come up with similar tasting recipes. Things like crab backs, stuffed red snapper and my husbands favourite callaloo soup. Here is a curried prawn recipe I have made a few times.
Ingredients
olive oil
850g uncooked prawns (shelled and de-veined)
juice of 1 lime
1 onion, chopped finely
2 Tomatoes, skinned and chopped
2 Tablespoons curry powder (I use 1 tablespoons normal curry powder and 1 tablespoon hot curry powder because I like a bit of a kick so adjust for your personal taste.)
1 Teaspoon fish stock
1 Tablespoon fresh chives, chopped
2 Pineapples
300ml water
250 ml coconut milk
1 Teaspoon cornflour
Chopped chives (extra for garnish)
Method
1. Place shelled, de-veined prawns in a bowl and squeeze lime juice over them, set to one side.
2. Heat about 2 tablespoons of olive oil in a pan add onion and chopped chives, cook over medium heat until onions are soft. Add tomatoes and curry powder and continue cooking for a few minutes, stirring constantly.
3. Add fish stock powder, water, coconut milk and prawns simmer over low heat for 15-20 Min’s. Add a little water to the cornflour mix and pour into prawn mixture, stir until mixture thickens.
4. Plunge the pineapples into boiling water for 3 minutes, drain. Cut them in half lengthways and hollow out flesh, as you are removing flesh there will be juice from the pineapple lying at the bottom. Add the juice from one pineapple to curry mixture.
5. Cut the flesh of the pineapple discarding hard core, add soft pineapple chunks from 1 pineapple to curry. (depending on size of pineapple you may want to add both if they are quite small.)
6. Heat curry through and spoon curry mixture back into hollowed-out-pineapples sprinkle with chopped chives. Serve with rice.
All photo’s taken by me unless otherwise stated,
