Salmon is a wonderful fish that we eat frequently and our kids love it too. This is a spicy take that is very easy because the glaze and sauce is a purchased dip by Robert Rothschild and by adding a few fresh ingredients you have a yummy and healthy meal in no time. Serve over plain rice for a complete meal. Plain rice soaks up the sauce nicely. I generally broil or grill my salmon, because baking tends to dry it out. Try not to over cook your salmon or it will be dry. Serves 4.
4 – 4 oz. salmon filets skin on
1 – 11.8 oz. jar of Robert’s Reserve Roasted Pineapple & Habanero Dip
Fresh pineapple peeled, cored and cut into small pieces or 1 can of pineapple tidbits drained
1 red pepper, stem and seeds removed and diced
If you intend to serve with rice, make it first because it generally takes 30 minutes to cook. Peel, core and cut the pineapple and set aside. Remove stem and seeds from the red pepper, dice and set aside. If you are using canned pineapple drain and set aside. Preheat your oven on broil at low and place salmon on a baking sheet sprayed with non-sticking cooking spray or foil. Broil for about 10 minutes. During the last 3 minutes spread 1 tablespoon of the dip over each piece of salmon and return to the oven. Cooking times will vary depending on your oven and how you like your salmon cooked. Generally it is best to take it out when it has some pink in the middle, because it will continue to cook after coming out of the oven. Heat the remainder of the sauce for serving over the fish and rice if using. Plate and pour amount of heated dip over salmon to your liking and evenly top with the amount of pineapple and red peppers to your liking. Serve any additional pineapple and red pepper on the side to add more if desired.
Try Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), Pierre Sparr® Pinot Blanc Réserve (Alsace, France), Graf v. Schönborn Riesling Kabinett Troken Hallburger Schlossberg, Cerveza Cantina by Cerveceria La Constancia (San Salvador, El Salvador) or Corona with a wedge of lime.