Category Archives: Seafood

Salmon with Pineapple and Salsa

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Sometimes, I wish I could just post a recipe and not have to say anything about it. Sometimes, I wonder if people even read whatever it is I’m writing about and just look at the picture and recipe and that’s it? I know I’m guilty of that with other blogs. I’ll just look at all the yummy pictures and pin it to read it later.

I was trying to think of something to say about this salmon recipe. It felt like I was back on a tropical island again with the pineapple salsa. I served mine with some left over cilantro lime orzo from the weekend. Very tasty.

Calories 240, Fat 12g, Protein 22g, Carbohydrates 11g, Fiber 1g

Points Plus: 6

Servings: 8

Recipe from Lawry’s.com

Salmon with Pineapple Salsa

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Ingredients

  • 2 pounds salmon fillets
  • 3/4 cups p Lawry's® Hawaiian Lawry's Marinade With Tropical Fruit Juices
  • 1 cup chopped fresh pineapple or canned
  • 1/4 cup red bell pepper
  • 2 tablespoons fresh cilantro
  • 2 tablespoons red onion
  • 1 tablespoon chopped jalapeno pepper

Directions

Step 1
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
Step 2
Meanwhile, mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.
Step 3
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking. Serve salmon with pineapple salsa.
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Spicy Honey Soy Glazed Salmon

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I’ve had a bottle of siracha sauce sitting in my pantry for awhile and finally decided to give it a whirl. I’ve never tried the stuff up until now. It’s almost like a spicy/garlic ketchup, and very tasty. We like to grill salmon and this recipe makes for a very good marinade.  I made this a long with a cucumber/tomato salad and some white rice.

I’ve been wondering how to make a really good pot of rice lately, because lately the rice has just turned into mush. Hate that. Some people suggested on my facebook page to get a rice cooker, and I thought about that, but I already have so many kitchen utensils in our house that I don’t need it. I did what someone suggested and cooked the rice until the water all evaporated and let it sit in the pan covered with a  lid for awhile. It turned out pretty good, and no it’s not the instance rice that takes a minute to cook. :P

I planted potatoes, onions, carrots, tomatoes, cucumbers, basil, lavendar, cantelope in my garden this year and everything is coming up so fast.I also have been seeing a lot of these things in people’s boulevards lately too. They’re EVERYWHERE.

 

Ingredients: from Tasty Kitchen

2 Tablespoons Honey
2 Tablespoons Sriracha (adjust For Spice)
¼ cups Low Sodium Soy Sauce, Plus More For Cooking Salmon
1 whole Lime, Juiced
1 Tablespoon Dijon Mustard
1 teaspoon Grated Ginger
1 Tablespoon Olive Oil
2 whole Salmon Fillets
½ whole Medium Onion, Sliced
Rice For Serving

Directions:

Whisk together honey, sriracha, soy sauce, lime, mustard and ginger, and set aside.

Preheat oil in a large nonstick stovetop pan over medium high heat. Once hot, place salmon (skin side down) and onions in the pan. Drizzle a little more soy sauce over onions and salmon and stir around the onions occasionally. After about 3 minutes, flip salmon over and cook for another 3 minutes. Salmon should be just cooked through; if not, reduce heat to medium and cook for another couple of minutes. Once salmon is cooked, remove from pan.

Add soy mixture to the pan with onions and let simmer for about 2 minutes.

Serve salmon over rice with onions and drizzle sauce over top.

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