Cara’s West Coast Salmon with Pineapple Salsa

California Cuisine from our first day on the road.

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Cara's West Coast Salmon with Pineapple Salsa
Author: 
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.
Ingredients
  • 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
Instructions
  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.

 

Episode 1: Preparation

Hi everyone! We posted our first episode, which covers our preparations for the trip. In fact, we posted TWO videos – we’re making secondary videos called Motobites for events that we don’t have time to include in the full episode. We will go into more detail about a single topic that may be food related, motorcycle specific, or something else entirely.Click on the video when prompted to view the Motobite, and we’ll even provide a link back to the full episode so you can pick up right where you left off.