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Seared Salmon with Curried Pineapple

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With easy preparation and incredible flavor, this dish is on the short list for weeknight meals that hit all my criteria: fast, healthy, filling and over-the-top tasty!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 276
Author Kim

Ingredients

  • 1 1/2 cups pineapple chunks canned in juice
  • 1/2 cup white-rice vinegar
  • 1/2 teaspoon curry powder
  • 1 garlic clove
  • 4 teaspoons black pepper divided
  • 2 lbs wild Alaskan or Washington salmon fresh
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon ground
  • 1 tablespoon coriander ground
  • 1 tablespoon allspice
  • 1 tablespoon cloves ground
  • 1 tablespoon ginger ground
  • 2 tablespoons canola oil

Instructions

  • Combine pineapple (drained), vinegar, curry powder, and garlic clove (peeled and minced) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.
  • Remove from heat and allow to cool slightly. Place pineapple mixture in a blender, and process until smooth. Stir in 1 teaspoon of the black pepper (freshly cracked works best). Set aside.
  • Rinse fish; pat dry with paper towels. Cut into 6 pieces, approximately 5 ounces each, if necessary. Sprinkle salt evenly over fish.
  • Combine cinnamon, coriander, remaining 3 teaspoons of black pepper, allspice, cloves and ginger. Rub flesh side of each fish fillet with spice mixture.
  • Heat oil in a large non-stick skillet over medium-high heat until hot. Add salmon, spice (flesh) side down, and cook about 4 minutes on each side or until salmon flakes easily with a fork. Serve immediately with pineapple sauce spooned over top.

Notes

This salmon recipe lends itself well to a myriad of favorite sides. I like serving it with steamed broccoli or roasted green beans, but it would be equally delicious served with a fresh spinach salad.

Nutrition

Calories: 276kcal | Carbohydrates: 13g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Sodium: 280mg | Fiber: 3g | Sugar: 8g