Recipe by BRENDA
"I made this for my husband's diet and he loved it. The lemon, capers, and pineapple complement the flaky salmon. Serve with a light salad for a great spring or summer meal. I served this with the Israeli Salad from this site. Great combo."
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1 (1 pound) fillet
1 (6 ounce) can
pineapple chunks with juice
salt and ground black pepper to taste
This is a great dish, that I made some modifications to. First, I combined the juice from the pineapple with a bit of soy sauce and 1/2 lemon juice and marinated the salmon in it. I then removed the salmon and patted it dry and seared the skin side in a hot pan for 3 minutes, then flipped for 2 minutes until slightly browned. I put the salmon in a baking dish and poured the marinade over, and threw in pineapple chunks, capers, onion, remaining half lemon juice and olive oil. Sprinkled with pepper, covered with foil (with holes) and let bake until flaky. I would have included kale if I had any.
Delicious! The pineapple gives it a light taste.
This recipe is delicious. I added extra veggies like broccoli, mushrooms and carrots on top of the salmon as well as took tips from other posters and marinated the fish ahead of time. It turned out great and my husband also loved it!
My husband and I really enjoyed this dish. I followed another reviewer's advise and marinated, then seared the fish before baking it. I used fresh pineapple and some organic juice instead of the can. Perfect meal for a summer evening!
* Percent Daily Values are based on a 2,000 calorie diet.
Dale's Summertime Salmon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 93
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