It’s been a couple of weeks since my last recipe post, and that’s because I wanted to promote a couple of great recipes that went up while I was away, and hadn’t actually pushed on social media — so people hadn’t seen them.
But! I am back, and this time with a delicious baked salmon and pineapple salsa that I put together when I was in Seattle. To see that video, go here, but for the recipe, keep reading.
We managed to pick up the freshest salmon I’ve ever seen, and I was utterly besotted. All of our ingredients were from the Public Market, so they were all incredibly fresh and vibrant. I put this recipe together after taking a walk through the market, and I love doing it that way — having the food that’s in season inspire me.
I didn’t take pictures of the salmon — but simply season with a little salt, a squeeze of lemon and wrap it in parchment paper and bake it in the oven for 15-20 minutes at 180C.
For the roasted vegetables:
- 1c brussel sprouts
- 4-6 carrots
- Olive oil
- 1/2 tbsp cumin powder
- 1 tsp chili powder (or to your liking)
We got a couple of bunches of multi-coloured carrots that I loved, and brussel sprouts are one of my favourite vegetables when roasted. If you don’t like them, chances are you’ve been force-fed them boiled. However, you can obviously swap these out for any veggies you prefer.
Roast at 200C for 20 minutes.
I knew the dish would need something a little extra, and when I saw the fresh pineapple, I knew I wanted to make a salsa. I never use canned pineapple because it’s honestly full of sugar most of the time — try to get it fresh if you can.
For the salsa (this will make lots):
- 1/2 a pineapple, diced
- Two tomatoes, diced
- 1 bunch coriander (swap with parsley if you had coriander), chopped
- 1 medium red onion, diced
- 1/2 a Scotch bonnet chilli, diced finely (adjust to your chilli taste)
- 1/2 lemon squeezed
- 1/2 lime, squeezed
- 1 tsp salt, add more to taste
Add all your ingredients to a bowl, then give it a good toss and taste. Adjust your flavours as needed — you should taste the lemon/lime, but it shouldn’t be overpowering. We want the pineapple to be the star act here. Ensure that at least a little heat is there, the spice really brings this together.
I’d made quite a lot, so we kept this in the fridge and I served it the next morning with an omelette as well, so it’s obviously as versatile as you’d like it to be. I’d personally love it with some tacos, too.
Then I served up! It’s a pretty simple meal, but it’s just full of fresh flavours — and when you’ve got wonderful ingredients, I’m a big believer in letting them speak for themselves.
I hope you guys liked this recipe and I’ll see you soon — with a vlog from the Dubai Food Festival!
As always, bilafiya (well wishes and wellbeing)