Pineapple Jalapeño Salmon | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Pineapple Jalapeño Salmon
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2
Ingredients: Regent Salt & Pepper Mini Shakers; StarKist Selects® StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon - 2.6 oz Pouch; La Tourangelle Extra Virgin Olive Oil Spray, Organic; PINEAPPLE; Maldon Salt; LAV Juice Glass; Golden West Veg Cilantro & Chinese Parsley Bunch; Embasa Jalapenos, Sliced, in Escabeche; SUE BEE® Sea Salt Honey; Emperor's Kitchen Chopped Garlic; shishito peppers

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Pineapple Jalapeño Salmon

Serves 210 mins prep17 mins cook

Check out this Pineapple Jalapeño Salmon! It took your basic salmon to the next level. You must try this and tag a friend who needs this recipe👇🏼

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tsp salt & pepper

StarKist Selects® StarKist Selects E.V.O.O.® Wild-Caught Pink Salmon - 2.6 oz Pouch

lb salmon

cup pineapple

tsp salt

tbsp lime juice

Golden West Veg Cilantro & Chinese Parsley Bunch

bunch fresh cilantro

jalapeno

tbsp honey

tsp garlic

shishito peppers

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Instructions

1. Preheat the oven to 425 degrees.
2. Blend the pineapple, jalapeños, garlic, lime juice, & salt until smooth. Then add in the honey.
3. Drizzle olive oil on the cookie sheet.
4. Place the skin side of the salmon down and pour the pineapple sauce on top then sprinkle salt & pepper.
5. Optional: add shishito peppers or jalapeños around the salmon then add diced pineapples.
6. Bake at 425 for 15 minutes. Then turn the oven to broil for 2 minutes. Remove from the oven and garnish with fresh cilantro. Enjoy!

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