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Skillet-Seared Salmon with Curried Pineapple Essence

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.