Tuesday, September 3, 2019

Salmon Baked with Pineapple and Cherries


Salmon Baked with
Pineapple and Cherries
8 – 10 Servings

Ingredients
3 – 4 lb. Salmon Fillet
1 teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry

Method
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon.  Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top. 
Place it in a hot 400-degree F oven and bake approximately 15 minutes.  You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don't overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat. 

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