Sweet Chili Pineapple Salmon
Indulge in the legacy of flavor with our Sweet Chili Salmon, where
tradition meets taste. Crafted with exclusive Clay Family Recipes spice
blends, this dish features perfectly seared salmon in a tangy sweet
chili and pineapple sauce. A culinary journey in every bite, celebrating
generations of gourmet excellence.
Sweet Chili Pineapple Salmon
Darrell Clay
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
California Nuevo
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Dive into the delectable world of Clay Family Recipes with our Sweet Chili Salmon, a dish that marries the richness of salmon with the vibrant zest of sweet chili. This culinary masterpiece begins with succulent salmon fillets, expertly seared to lock in their natural juices and flavor. We then envelop these tender fillets in a luscious sauce crafted from our signature sweet chili blend, bursting with the tangy sweetness of pineapple chunks that add a delightful contrast.
The
salmon is further adorned with a symphony of herbs and spices, featuring
our exclusive Tru-SPG Blend, Ginnie Mae's Kitchen Blend, and Roasted
Garlic Blend. These carefully selected spices infuse the dish with depth
and complexity, creating a flavor profile that is both bold and
nuanced. Perfect for a cozy dinner or a special occasion, this Sweet
Chili Salmon recipe is a testament to the culinary legacy of the Clay
Family, offering a taste experience that is as rich and storied as the
family itself.
Ingredients
-
Garlic paste
-
Pepper
-
Oregano
-
Garlic powder
-
Onion powder
-
Dried Thyme
-
Oyster Sauce
-
Small can of pineapple chunks
-
Ginnie Mae’s Kitchen Blend
-
Clays Roasted Garlic Blend
-
Brown sugar
-
Lemon juice
-
Unsalted Butter
-
1.5 LB Salmon Filet
Directions
Dry Rub
Mix in a bowl 1 tsp each of the following:
Pepper
Garlic powder
Onion powder
Ginnie Maes blend
Roasted garlic blend
Thyme
Sprinkle generously and coat the salmon, (both sides) with the dry ingredients. Let it sit for 10 min.
Wet marinade
Mix in a bowl the following:
1/2 C sweet chili sauce
1 Tbl each of the following:
Brown sugar
Oyster sauce
Lemon juice
2 tsp - garlic paste
1 tsp - oregano
2 Tbl pineapple juice from the can of pineapple chunks
Preparation
In a frying pan melt 2 Tbl of unsalted butter on med heat. Let the pan get hot enough so when you put the salmon,(skin side up first) in it will sizzle a little. Cook until the salmon is browned, (about 2 1/2-3 minutes per side ) on both sides. Remove salmon to a plate to rest.
In the same pan melt a little more butter, and add the chili sauce mixture, (still on med heat). Let the sauce get hot enough to just start bubbling.
Add the salmon back to the pan. Use a spoon and start basting the salmon with the chili sauce for about 30 seconds each side.
With the skin side down add the pineapple chunks to the pan, (you can add a little more pineapple juice as well,up to you, but I like it😋). Keep basting for another minute and make sure the pineapple chunks are getting cooked as well.
Turn off heat, and it’s ready to serve, skin side down with a few of the pineapple chunks on top. I like to serve it on a bed of garlic mashed potatoes, (homemade or store bought, doesn’t matter, which ever you prefer), but if you do decide to make it homemade, I prefer Yukon Gold potatoes.