How about a different Easter dinner? Try this tangy, delicious salmon recipe for a unique main dish for your Easter table.
Finely chopped pineapple forms a wonderful crust that is baked onto salmon fillets. Lime zest and crushed red pepper flakes add a little kick. This is also a great choice for a quick meal; it takes less than 45 minutes to prepare, including 20 minutes for the pineapple mixture to sit before coating the fish.The recipe doubles easily. Serve with a simply prepared green vegetable.
Makes 2 servings
• 1/2 cup finely chopped pineapple with its juice (about 4 ounces total)
• Finely grated zest and juice of 1 medium lime
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon light brown sugar
• Pinch salt
• 2 6- to 8-ounce salmon fillets (each about 1 to 1 1/2 inches thick at the thickest point)
Combine the pineapple, lime zest and juice, crushed red pepper flakes, brown sugar and salt in a medium bowl. Set aside for 20 minutes to allow the flavors to blend.
Preheat the oven to 350 degrees. Line a shallow roasting pan, large enough to comfortably hold the fish, with aluminum foil or parchment paper and lightly grease it with nonstick cooking oil spray.
Place the fillets in the pan skin side down with 1 to 2 inches between them. Sprinkle each fillet lightly with salt. Top each fillet with the pineapple mixture, evenly coating the tops. Bake for about 10 minutes per inch of thickness, until the fish is cooked through, but not dry. If the topping looks overly moist (and not crustlike), place the fish under the broiler for 1 to 2 minutes to evaporate the excess moisture. Serve hot.