Pineapple is a wonderful fruit that you can also cook with. When selecting a pineapple, look for one that is plump and fresh looking, and the leaves on the crown should be green and fresh, not brown and curled. My mother always made her baked ham with pineapple, maraschino cherries neatly placed inside the pineapple center, orange juice, ginger ale, brown sugar and cloves. It was so tasty when it came out of the oven. A health benefit of eating pineapple is that it is loaded with vitamin C, so it not only tastes good it's also good for you. I buy a pineapple, or two, every week to snack on or to cook with. I made salmon this week and made a chunky pineapple salsa as a side dish. This is how I made it. Recipe below.
My fresh, topped and peeled pineapple. I cut into chunks and added diced red pepper, matchstick carrots and chopped cilantro. Then I tossed it with 2 tablespoons of brown sugar.
Grilled it up in a grill pan. This is my asparagus, ready to be roasted.
The salmon - seasoned pepper. No salt needed!
The salmon and salsa are ready and caramelized from the brown sugar and maple syrup. The asparagus roasted with fresh thyme, and fresh roasted sweet potatoes with sea salt
Look how pretty. My whole dinner was made with fresh food, nothing frozen. And it was so good!
Salmon with Fresh Pineapple Salsa
Ingredients
Cooking Spray
4 salmon fillets, about 3-4 oz each
cracked black pepper
1/2 large pineapple, topped, peeled and cored
1/2 cup matchstick carrots
1/2 of a red bell pepper, diced
2 Tablespoon fresh cilantro, chopped
2 Tablespoons dark brown sugar
1/4 cup pure maple syrup
Directions
Spray a grill pan with the cooking spray. Season the fillets with pepper, set aside. Cut up the pineapple in small to medium size chunks and put into a large bowl. Add the carrots, diced red bell pepper, chopped cilantro and brown sugar. Toss together to coat. Heat the grill pan on medium high heat. Pour the fruit into the frying pan and cook just until tender. Transfer to a bowl. Don't clean the pan, but respray it with cooking spray. Reduce heat to medium, add the seasoned salmon fillets. Cook on one side until lightly brown, then carefully flip to the other side (takes about 5-7 minutes to cook, total). Use 2 tablespoons of the maple syrup and drizzle over the salmon fillets. Continue cooking until they start to caramelize. Transfer to a plate. Pour the fruit back into the grill pan, drizzle the remaining syrup over the fruit, cook until it caramelizes then transfer to a bowl. Serve with your favorite side dishes.
Roasted Sweet Potato Fries
3 large sweet potatoes, washed, leave the skin on
Kosher salt
Cracked black pepper
2 teaspoons of extra virgin olive oil
Cut the potatoes French fry style and place on a baking sheet. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the fries out on the sheet. Bake at 375 degrees for 25 minutes or until crispy and brown. Serves 4
Roasted Asparagus
2 bunches asparagus
Kosher salt
Cracked black pepper
1/2 teaspoon of fresh Thyme
2 teaspoons of extra virgin olive oil
Preheat oven to 375 degrees. Snap the ends off of each asparagus stalk. Place on a baking sheet. Season with salt, pepper and thyme. Drizzle with olive oil, toss to coat and spread spears out on the baking sheet. Roast in the oven for 15 minutes. Serves 4.
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