Pineapple Sweet Chili Salmon
Ingredients:
- 1 Fresh Pineapple whole
- .5 c Water
- .5 c Coconut Sugar
- .5 c Rice Vinegar
- 2 tbsp Crushed Red Pepper Flakes
- .5 tsp Sea Salt
- 3 cloves Garlic minced or pressed
- 12 oz Salmon Fillets 6 oz each
Slurry
- 1 tbsp Arrowroot Powder
- 2 tbsp Water
Instructions:
- Preheat the oven to 375°F (190°C).
- Cut pineapple in half lengthwise, cutting from the root through the leaves.
- Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.
- Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
- Add pineapple and water to a blender and blend until smooth.
- Pour the pineapple purée into a saucepan over medium heat.
- Add the sugar, rice wine vinegar, chili flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.
- In a small bowl, combine the arrowroot with the water to make a slurry. Add the slurry to the sauce and until the sauce has thickened, 4-7 minutes. Remove the pan from the heat.
- Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.
- Bake for 12-15 minutes, depending on your desired doneness.
- Serve the salmon the pineapple bowls over rice with more pineapple sweet chili sauce on the side.
Nutrition
Calories: 653kcal | Carbohydrates: 103g | Protein: 38g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 94mg | Sodium: 876mg | Potassium: 1501mg | Fiber: 9g | Sugar: 71g | Vitamin A: 2702IU | Vitamin C: 218mg | Calcium: 114mg | Iron: 4mg
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