For the longest time I couldn’t get behind the idea of combining savory and sweet in one dish. It always just struck me as odd, and I dismissed it as one of those things I couldn’t possibly like. As my food magazines have been rolling in over the past few months, though, it seems the sweet and savory combos have been really popular – lots of salads combining fruit and veggies/cheeses and proteins served with fruit salsas. Suddenly, I felt silly not trying at least one or two recipes before swearing off this whole group of dishes. I started slowly with a peach bbq sauce last month, and what do you know, I loved it! It also served as sort of a gateway dish – since then I’ve gotten more brave and attempted a number of these sweet and savory combo recipes, with mostly delicious results
This salmon with pineapple salsa was one of those positive experiences. It’s a winner all around – healthy, super easy and quick, and really delicious! My salsa looks a little dull because I forgot to buy fresh pineapple and had to use canned, but aside from the appearance the dish didn’t suffer. I’ve since made it with fresh pineapple (no pictures, oops!) too and it’s more flavorful, but nice to know canned works in a pinch (just make sure to buy the fruit canned in its own juice, not in syrup). The fruit salsa is bright and fresh, and is a nice counter to the richness of the salmon. The fish is broiled and takes less than 10 minutes so even when the temps are high, the recipe won’t heat your kitchen too much. It’s already become part of our regular rotation this summer. (This recipe only serves 2, but you could certainly double it if your family is bigger than ours.)
Broiled Salmon with Pineapple Salsa
from America’s Test Kitchen Cooking for Two 2011
4 oz (about 3/4 cup) fresh pineapple, peeled, cored and chopped medium
1 scallion, thinly sliced
1/2 jalapeno, seeds removed and minced (for extra heat, leave the seeds in)
2 teaspoons fresh lime juice
1 teaspoon fresh cilantro, minced
2 teaspoons honey
1/4 teaspoon water
1/2 teaspoon brown sugar
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon salt
2 6-oz skinless salmon fillets, about 1-1 1/2 inches thick
nonstick cooking spray
To make the salsa: Add all of the ingredients to a small bowl and stir to combine. Season to taste with salt and pepper.
To make the fish: Preheat your broiler and set an oven rack about 6 inches from the broiler. Line a rimmed baking sheet with aluminum foil.
Combine the honey and water in a small bowl. In another small bowl, stir the brown sugar, coriander, ginger, garlic powder, pepper and salt together. Pat the fish dry and place it skin-side down on the prepared baking sheet. Brush each fillet with the honey mixture then sprinkle the tops evenly with the spice mixture, pressing gently to adhere. Spray the tops of the fillets with nonstick cooking spray.
Broil until the tops of the fillets are golden and the fish is just about cooked through (the thickest part will register 125 F on an instant read thermometer), about 6-9 minutes. Serve with the salsa.