Salmon With Lemon Butter And Pineapple Salsa Recipes

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!

Steps:

• Heat oven to 375°F. In small bowl, mix butter, lemon peel and lemon juice; set aside.
• In medium bowl, mix pineapple, cilantro, onion and chile; refrigerate until serving time.
• Line 13x9-inch pan with foil. Place salmon, skin side down, in pan; sprinkle with salt.
• Bake 8 to 10 minutes or until fish flakes easily with a fork. Immediately top salmon with butter mixture. Serve with pineapple salsa.

Steps:

• 1. Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash® Original Blend. Place in preheated 450 degree oven for about 10 minutes or until fish flakes easily.
• 2. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash® Original Blend, pineapple and ginger. Remove from heat.
• 3. Arrange salmon on serving plates topped with pineapple salsa.
• Low-Sodium Recipe

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
• Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
• Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
• Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

Steps:

• Preheat the oven to 375°F.
• In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
• Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
• While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.

Steps:

• In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
• Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
• Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
• Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

Steps:

• For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
• Cover and refrigerate for 2 hours.
• Preheat oven to 450°.
• Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
• Bake for 10 - 15 minutes, depending on the thickness of the salmon.
• Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.