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    Baked Salmon & Pineapple Salsa

    March 2, 2017 | 1 Comment

    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.

    seattle_152

    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.

    seattle_153

    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, we got a couple of bunches of multi-coloured carrots that I loved, and brussell 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.

    You will need:
    1c brussel sprouts
    4-6 carrots
    Olive oil
    1/2 tbsp cumin powder
    1 tsp chili powder (or to your liking)

    Roast at 200C for 20 minutes.

    seattle_155

    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.

    seattle_156seattle_157seattle_159

    Pineapple Salsa
     
    Save Print
    Prep time
    10 mins
    Total time
    10 mins
     
    A bright, flavourful salsa that comes together in 10 minutes and genuinely sings on the plate (yes, I'm guilty of using singing as an adjective for food now) and adds a flair to any dish, from a side of baked salmon to an omelette in the morning
    Author: Sand Kitchen
    Recipe type: Gluten-Free, Vegan
    Serves: 10 or more
    Ingredients
    • ½ a pineapple, diced
    • Two tomatoes, diced
    • 1 bunch coriander (swap with parsley if you had coriander), chopped
    • 1 medium red onion, diced
    • ½ a Scotch bonnet chilli, diced finely (adjust to your chilli taste)
    • ½ lemon squeezed
    • ½ lime, squeezed
    • 1 tsp salt, add more to taste
    Instructions
    1. Add all your ingredients to a bowl, then give it a good toss and taste.
    2. 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.
    3. Ensure that at least a little heat is there, the spice really brings this together.
    3.5.3229

    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.

    seattle_161seattle_162

    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)

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    Filed Under: Gluten-Free, Mains, Recipes, Sides Tagged With: fish, pescatarian, pineapple, pineapple salsa, salmon, seafood, vegetables

    Previous Post: « Birthday Weekend | Bowling, Karaoke and Cake | What I Eat #23
    Next Post: The One in Which I Eat Everything | Dubai Food Festival | What I Eat #24 »

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    Comments

    1. londoner18

      March 3, 2017 at 12:54 am

      Reblogged this on #THEGUYWHOSAIDALWAYSNO.

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