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.

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, 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.

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.

Pineapple Salsa

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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

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)

« Birthday Weekend | Bowling, Karaoke and Cake | What I Eat #23

The One in Which I Eat Everything | Dubai Food Festival | What I Eat #24 »

Comments

londoner18

March 3, 2017 at 12:54 am

Reblogged this on #THEGUYWHOSAIDALWAYSNO.

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