Skillet-Seared Salmon with Curried Pineapple Essence

recipe

Yield:

6 servings (serving size: 1 salmon fillet and 2 tablespoons pinepple essence)

Recipe from

Cooking Light

Nutritional Information

Calories 308
Caloriesfromfat 44 %
Fat 9.6 g
Satfat 2.7 g
Monofat 6.7 g
Polyfat 3.7 g
Protein 32.7 g
Carbohydrate 9.6 g
Fiber 1.8 g
Cholesterol 102 mg
Iron 2.1 mg
Sodium 280 mg
Calcium 53 mg

Ingredients

1 1/2 cups (1-inch) cubes fresh pineapple
1/2 cup rice vinegar
1/2 teaspoon curry powder
1 garlic clove, minced
1 teaspoon cracked pepper
6 (6-ounce) salmon fillets (1 inch thick)
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon black pepper
1 tablespoon ground allspice
1 tablespoon ground cardamom
1 tablespoon ground cloves
1 tablespoon ground ginger
1 1/2 tablespoons vegetable oil

Preparation

Combine first 4 ingredients in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes. Remove from heat; let cool slightly. Place pineapple mixture in a blender, and process until smooth. Stir in cracked pepper. Set pineapple essence aside.

Remove skin from salmon, and sprinkle salt evenly over fillets. Combine cinnamon and next 6 ingredients (cinnamon through ginger). Rub one side of each fillet with spice mixture.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add salmon, spice side down, and cook 4 minutes on each side or until salmon flakes easily when tested with a fork. Serve with pineapple essence.

chef Hubert Des Marais,

Four Season's Resort's 2 restaurant, Palm Beach, FL,

Cooking Light

May 1997
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