Cara’s West Coast Salmon with Pineapple Salsa

California Cuisine from our first day on the road.

5.0 from 1 reviews
Cara's West Coast Salmon with Pineapple Salsa
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Our last taste of California Cuisine of salmon glazed with Thai sweet chili sauce, soy sauce, mustard, and lime juice. Topped with pineapple salsa.
  • 1 2.5-3lb salmon filet (we used wild-caught Alaskan sockeye) skin on
  • 3 limes
  • ½ cup Thai sweet chili sauce
  • ¼ cup soy sauce
  • 2 Tbs Dijon mustard
  • 1 pineapple
  • Rice for serving
  1. Cut pineapple into bite sized pieces and set aside. Position oven rack 4-5" below broiler. Heat broiler on high.
  2. Place salmon on foil-lined rimmed baking sheet sprayed with oil.
  3. Combine juice of the limes, chili sauce, soy sauce, and mustard. Divide glaze in half.
  4. Use one half to baste the salmon and set the other half aside. Baste salmon with glaze and broil for 4 minutes.
  5. Continue reglazing the salmon every 3-4 minutes until the glaze is well caramelized and fish flakes easily.
  6. Serve sections of fish with rice and pineapple chunks, drizzling with reserved glaze.


Going Away Party

One month till our departure, we had an early Going Away / Birthday / Latin Themed Potluck / Moving Out Party.

It was a lot of fun giving away some of our stuff to our friends and family and the food was excellent. This was likely the last time I would make my smoked ribs (but with a latin rub) and people brought lots of interesting latin themed foods like empanadas, chorizo rolls, peruvian potatoes, and tres leche cake. Along with the american standard of Chips and Salsa, Guacamole, grilled corn and skirt steak tacos.

We still have 1 liter of Tequila that needs a good home.

We should have another party when we get back and see what kinds of new foods we will have discovered.