1/2 c Pineapple chunks with juice
1 md Lime; zest & juice of
1/4 ts Crushed red pepper flakes
1 tb Brown sugar
1 pn Salt
2 Salmon filets
- (6 to 8 oz ea)
- (1 to 1-1/2" thick)
Combine the pineapple, lime zest & juice, brown sugar, and salt in
a medium bowl. Set aside for 20 minutes for flavors to plend.
Preheat oven to 350°F.
Line a shallow roasting pan, large enough to comfortably hold the
fish with aluminum foil or parchment papaer and lightly grease it
with nonstick oil spray.
Place fillets in the pan skin side down with 1 to 2" between them.
Sprinkle each fillet lightly with salt. Top each fillet with
pineapple mixture evenly coating the tops.
Bake for about 10 minutes per 1" of thickness until the fish is
cooked through but not dry.
If the topping looks overly moist (and not crustlike) place fish
under the broiler for 1 to 20 minutes to evaporate the excess
moisture.
