Asian Glazed Salmon with Pineapple Salsa

This Asian Glazed Salmon with Pineapple Salsa is fresh, fruity, spicy and tastes of summer. On the table in under 20 minutes this is a dish big of flavour with just a few simple ingredients.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 406kcal

Author Kim

Ingredients

2 portions Skinless Salmon fillets
1 ½ cups Pearl Cous Cous uncooked

Pineapple Salsa

1 cup Fresh pineapple diced
½ medium Red Onion diced
½ cup Celery diced
1 long Red Chilli finely diced with seeds removed
¼ cup Red Capsicum/bell pepper
¼ cup Yellow Capsicum/bell pepper

Glaze

¼ cup Soy Sauce
¼ cup Light Sweet Chilli Sauce
¼ cup Lime Juice fresh or bottled

Instructions

Make salsa: Mix ingredients for the pineapple salsa in a bowl, cover and set aside
Cook Cous cous: Cook pearl cous cous as per packet instructions and set aside
Cook Salmon: Heat a skillet on medium to high heat and place salmon portions flat side down and cook for 2 to 3 minutes. Flip over and cook for 2 minutes other side. *optional to cook salmon on remaining two sides for 1 minute each for that all over crispiness. Once salmon is cooked to your liking, remove from skillet and set aside
Heat/Thicken Glaze: Add the ingredients for the glaze to a small bowl and stir until combined. Heat the same skillet that the salmon was in on high, and add the glaze. Stir continuously with a spoon, whisk for around two minutes until it thickens a little, and then remove from heat
Glaze Salmon: Place salmon into the skillet along with the glaze, and turn over to coat on all sides
Serving: Add cooked cous cous to base of bowl, add salmon on top. Drizzle remaining glaze over the salmon and cous cous. Spoon a generous helping of the pineapple salsa on top the salmon and cous cous.

Notes

Salmon: Fresh or frozen salmon will work. If using frozen, make sure it is properly defrosted and pat any excess moisture off before cooking. My preference is for skinless salmon, but this recipe works equally as well with skin on, just make sure to remove all excess moisture and cook skin side down first.
Cous Cous: I used pearl cous cous, also sometimes known as isralei cous cous. Alternatively you could substitute with white or brown rice, cooked, noodles, or Orzo pasta
Pineapple: this recipe really needs fresh pineapple for the salsa as its one of the main ingredients. Make sure to remove all rough bits when cutting the pineapple.
Chilli: This is optional but does make a difference, especially with the sweetness of the pineapple. Make sure to remove seeds before dicing the chili, and if unsure about it, just add a quarter or half of the chili into the salsa. Or leave out altogether if you’re not a fan of heat as there will also be a little kick from the sweet chilli sauce.
Red Onion: this adds savouriness and earthiness to the sweetness of the salsa
Celery: adds a nice crunch and if you don’t have it, cucumber will work, or even zucchini diced finely
Red/Yellow Capsicum: also known as Red and Yellow Bell Peppers. Make sure they are dived finely. Using both helps with colour and vibrancy, but any combination of bell peppers/capcisums can be used.
Soy Sauce: I use Light soy sauce, but Tamari can be substituted. I wouldn’t recommend using dark soy sauce as this will be too strong in flavour.
Sweet Chilli Sauce: I use “Ayam” Light Sweet Chilli Sauce which has just a fraction of the sugars that the regular sweet chilli sauce has. I usually find it in the Asian food aisle at the local Coles supermarket.
Lime Juice: If you have fresh limes use those, otherwise, bottled lime juice works fine.

Nutrition