Recipe by Cooking Light May 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

308 calories; calories from fat 44%; fat 9.6g; saturated fat 2.7g; mono fat 6.7g; poly fat 3.7g; protein 32.7g; carbohydrates 9.6g; fiber 1.8g; cholesterol 102mg; iron 2.1mg; sodium 280mg; calcium 53mg.