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Orange Glazed Salmon with Roasted Pineapple Bowl

Orange Glazed Salmon with Roasted Pineapple Bowl Recipe

Orange Glazed Salmon with Roasted Pineapple Bowl

 

Ingredients

Roasted Pineapple

  • 1 Pineapple, cored and chopped 

  • ¼ Cup Butter

  • ½ Tsp Cinnamon

  • ¼ Cup Brown Sugar

  • ½ Tsp Cayenne Pepper (if you like spice!)

  • ⅛ Tsp Salt


Orange Glazed Salmon

  • 1 Fillet Fresh Salmon (seasoned with salt and pepper)

  • 2 Tbsp Extra Virgin Olive Oil

  • ⅔ Cups Orange Juice (or 4 Mandarin oranges freshly squeezed or blended for a more pulpy texture)

  • 1 Tbsp Lemon Juice

  • 2 Tsp Orange Zest (can be omitted if using orange juice but adds a nice touch)

  • 1 Tab Stock (vegetable or chicken)

  • ¼ Cup Diced White Onion

  • 1 Diced Jalapeno 

  • 1 Tbsp Minced Garlic

  • ½ Tbsp Minced Ginger

  • 2 Tbsp cornstarch (dissolved in 4 tbsp cold water)

  • 1-2 tsp Cayenne Pepper (the more the spicer)

  • 1 tsp Chili Powder

  • Optional: ¼ Cup Honey (I found mine was sweet enough using actual oranges, but if you like sweeter add this in)

Bowl Options

  • 1 Cup Ripped Kale

  • 1 Cup Basmati Rice (uncooked)

  • 2 Cups water (to cook rice)

  • ⅛ Tsp Salt

  • ½ Tbsp Extra Virgin Olive Oil

  • Snap Peas

  • Cucumber

  • 1 Avocado

  • Green Onion and/or Cilantro for Garnish

  • Extra Orange Zest for Garnish

Instructions

Makes Approximately: (2-4 Servings, depending on fillet size)

Total Prep and Cook time: 45 Minutes

  1. Preheat the oven to 450 F and lay out a baking sheet with parchment paper.

  2. Skin and core a pineapple, and slice into bite sized pieces. 

  3. Place pineapple chunks into a large mixing bowl, melt the butter and toss the pineapple pieces in the bowl, before adding the cinnamon, salt, brown sugar, and cayenne pepper and tossing to coat pieces evenly. 

  4. Spread the pineapple out on the baking sheet roast for 25 minutes. Check at 15 minutes and give the pieces a little stir (brown sugar should be caramelizing but not burning on the pan). 

  5. Place the 1 Cup of rice, with a dash of olive oil, ⅛ tsp of salt, and 2 cups of water in a small saucepan with a lid. Set on the stove burner on high. Wait for the rice to come to a boil, then reduce the heat to low, keep covered, and allow to cook for 20 minutes (or until all the water is absorbed). 

  6. While the rice and pineapple are cooking, dice jalapeno and white onion and set aside.

  7. Mince garlic and grate ginger if using fresh - if not measure out amounts from the jarred pre-minced containers and set aside.

  8. Lay the salmon out on a plate and set next to the stove.

  9. Place a large frying pan (you will need the lid later) on a medium-high heat burner. Add 2 tbsp of olive oil and allow to heat.

  10. Lay the salmon on the pan once heated and sear for 2-3 minutes before flipping and allow for another 2-3 minutes on the other side. Remove the salmon from the pan and set aside. The salmon will be finished off once added to the glaze later.

  11. Reduce the burner to medium heat. Stir in the jalapeno and white onion into the oil.

  12. Add the stock tab along with a ¼ cup of water, ginger, and garlic, and increase the burner to medium-high to simmer the mixture for several minutes. 

  13. Add the honey, orange zest, cayenne pepper, and Chili pepper. Allow the mixture to simmer for several minutes (until fragrant). 

  14. Add in orange juice or blended oranges, reduce the mixture to a medium low heat ensuring it is still at a simmer (low boil).

  15. In a small bowl, dissolve cornstarch in two parts cold water, and slowly add the mixture to the glaze pan (ensure it is bubbling). Stir the glaze until the cornstarch is absorbed and the glaze thickens. 

  16. Add the salmon back into the pan, cover with lid,  and allow the glaze to poach the salmon for approximately 4-5 minutes depending on the fillet thickness (the fillet should easily flake with a fork when finished).

  17. While salmon is finishing - remove the rice from heat and the pineapple from the oven. Use a fork to fluff the rice, and then re-cover and let stand for another 5 minutes. 

  18. Chop up snap peas, slice cucumber and avocado, and rip up kale. 

  19. Add rice to serving bowls and add in kale so that it softens with the heat of the rice, and add vegetables to the bowl.

  20. Scoop in a  layer of pineapple, and top with a piece of salmon (remove the skin first), and then use a ladle to cover the bowl in the orange glaze. 

  21. Top the whole bowl with sliced green onions or cilantro leaves, avocado, salt and pepper.

  22. A touch of orange zest really makes the bowl pop! Ensure the over and all burners are turned off.