First thing’s first: How was your Memorial Time Weekend? I hope you had the opportunity to relax and consume some delicious meals.

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First thing’s first: How was your Memorial Time Weekend? I hope you had the opportunity to relax and consume some delicious meals.

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Yes, I’m totally one of those people.

I wish I could say I instagrammed and ate this salmon this weekend, but that’s not truth. I actually made this dish almost a year ago and totally forgot about it until lately once i was strolling through my photos. Please forgive me! How may i deny you this marvelous meal?

This salmon. Um, phrases really won’t do it justice, but I’ll make an effort to describe it in the simplest way I understand how: through super delicious adjectives (obviously) and dramatic descriptors.

Brown sugar caramelized. Melts like butter in your mouth. Juicy and nice (with some warmth, if you want it). Gorgeous. Certainly man bait valuable.

These words all boil down to one thing and something thing just: You must get this to salmon!

The fish itself is sweet, with an almost teriyaki flavor. You will want to make sure to marinade it for at least an hour or two to allow salmon soak up the lovely flavors in the pineapple juice and soy sauce.

A few minutes before I took the salmon from the oven, I turned on the broiler to obtain the top of it somewhat crispy and caramelized. Mmmmm.

This dinner is ideal for a BBQ or even to impress! The healthful fats and protein through the salmon could keep you full and happy.


Prep time:


1 tablespoons honey

1/2 cup reduced sodium soy sauce, gluten free of charge if desired

1/4 cup fresh pineapple juice

1 teaspoon dijon mustard

1 tablespoon essential olive oil

1 teaspoon red chili pepper flakes, if desired

1/2 of a complete pineapple, peeled, cored, and cut into small chunks (and that means you need not cut later)

For quinoa:

1 cup coconut milk (I used light coconut milk)

1/2 cup water

Fresh new limes to squeeze, if desired

1/4 cup toasted sliced almonds, optional for topping


In a big bowl whisk collectively the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for 8 hours but at least 1 hour. You can also marinade it in a baking pan.

While salmon is food preparation, prepare quinoa. Bring drinking water and coconut milk to some boil within a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is usually assimilated. Remove from warmth and allow stand another 5-10 moments. Fluff the quinoa using a fork and reserve. Add in reddish onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Time of year with salt and lime juice to taste.

Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish having a tablespoon or two of toasted almonds. Drizzle with extra honey if preferred.

Salmon is very sensitive and can dry out easily if overcooked, thus make sure you watch your fish! For each and every in . of thickness of the salmon, generally it takes about ten minutes to cook.

Generally salmon fillets are on the subject of 1 1/2 inches thick. Preparing quinoa ahead of time makes this dish even easier. You can serve the quinoa warm or cold.

Almonds not included in nutritional details being that they are optional

love it!

Leo is definitely aging well!

Btw, this salmon is amazing. Love that marinade and you also know I need that pineapple quinoa – YUM!

This was AMAZING!

I can honestly say that this is the first time I actually made a dish that blew me apart! And it was FISH!

I couldn’t stop eating the quinoa (right from the container We cooked it in, hah!) – I skipped the onion as well as the cilantro and it was still fantastic!

Oh my!!’¦This appears FANTASTIC’¦.I want it for supper this extremely evening’¦but it really is SNOWING to beat the band within the Jura mountains (France)’¦Could I simply possibly utilize the purchased, currently roasted chicken in the fridge?!’¦Please say yes”!!

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