Yummy. I added a habanero to the salsa to give it some extra heat. Would make it again.
Another Cooking Light go-to salmon recipe for us. It's a bit spicy which i like but if you don't like spicy food, i would cut down on the jalapeno. Usually serve with rice and broccoli, green beans, or asparagus.
It was fast and easy to make. Some of the suggestions in the tips were pretty good ideas. "...added more chili powder plus cayenne and cumin. Served it with CL's mint cilantro coconut rice." "add some mango?, don't seed jalapanio?"
I probably shouldn't be commenting because I didn't really follow this recipe at all. I just used it as inspiration. I mixed minced garlic, ginger, cayenne pepper, some Mrs. Dash and Tijuana Flats' Georgia Peach and Vidalia onion hot sauce to make a sort of rub for the salmon which was frozen. I covered the frozen fish (Sea Queen salmon fillets from Aldi) and put it in the convection oven at 350° for about 20 minutes. I served this with a green salad with goat cheese and yellow rice. Delish!
I left the jalapeno out and it still tasted okay. Nothing to get excited about though, kind of just mediocre. It's great for those days where you don't feel like putting much effort into a healthy meal.
The Pineapple-Jalapeno Relish was okay, I've had better pineapple based relishes and the salmon was bland and fishy tasting.
This is yet another tasty salmon recipe. The pineapple jalapeno is a versatile dish that could also be used as a salsa with chips or with grilled fish.
This was delicious! Didn't change a thing. Served with some roasted asparagus in blasamic and oil. The pineapple salsa was a litttle putsy but like other reviewers I'm saving the leftover salsa to put on fish tacos tomorrow night.
Loved it!!!Next time I will leave some seeds in the peppers next time. I served over a bed of coconut rice which was easy enough: 1 cup jasmine scented white rice, 1 cup coconut milk, 2/3 cups water, 1 heaping tbsp of coconut, 1/4 tsp salt, 1/4 tsp of vegetable oil, coat pot with oil, add first five ingredients to the pot, bring just to a boil, cover and simmer for about 20 min, turn off the eye and let rice sit for 15 more min...Enjoy!! *YUMMY*
Awesome dish. My family loved it, both my blood family and Facebook family. I am not a huge fish person, but this dish knocked my socks off. I thought it was a nice combination of sweet, tart, and spice. I used a habanero vs the jalapeno because I love it's heat and flavor. I will definitely eat this dish again. This recipe is a winner.
This is one of my favorite weeknight meals.As others have suggested,the relish is delicious and I always double it. I generally use Thai chilis instead of jalenpeno and lime instead of lemon but both are good. I use cayenne pepper instead of chili powder as it gives the salmon a nice kick without making the fish too spicy. This was the only fish I could stomach when pregnant. If you can get pre-cut fresh pineapple this dish will not take longer than 15 minutes to get on the table.
I have to agree with a few of the other reviewers --- I made this recipe exactly as it states. The fish itself was pretty bland, but the relish was great. I think next time I make it, I'd try crushing the pineapple to get more juice out of the relish to pour over the salmon so it has more flavor.
Delicious. We added crushed red pepper to the salsa for more kick and deleted the black pepper from the rub. I'll double the salsa next time because we just couldn't get enough of it!
I don't even like fish but found this recipe SCRUMPTIOUS. I used a can of crushed pineapple and 2 jalapenos for the relish. I only made 2 filets but still added more chili powder plus cayenne and cumin. YUMMY. Served it with CL's mint cilantro coconut rice which came out perfectly thanks to reviewers of that recipe. Okay, I admit the fish made my smoke alarm go off-guess that's what that fan is for!
this dish is just FANTASTIC! Quick and easy!
Amazing flavor -- we like things hot so I did not seed the jalapeno and I added a frech mango. It's a keeper!
This was excellent! My husband and I both loved it. I used canned crushed pineapple, making the relish come together in a snap. We are already talking about having this again next week!