Foil Baked Salmon with Sweet Chilli and Crushed Pineapple

Another of my make it up as I go along salmon recipes. Salmon fillet with a glaze made from pineapple juice, soy sauce, Mirin and a few other bits and bobs. I added a chopped red chilli, then topped the salmon with the drained crushed pineapple and baked in foil.  Tasty, quick and very easy, read on for the full recipe.

Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.

  

Salmon is a very versatile fish which can be poached, grilled, pan-fried, baked or roasted for delicious hot dishes, summer salads and BBQs. 

Because it is of premium quality, salmon from Norway can also be enjoyed raw in dishes such as sushi or sashimi.

With the country’s clean, clear, cool waters, seafood from Norway is of excellent quality.  Norwegian salmon is no exception, it has a rich flavour and a softer, redder flesh than other salmon species, which turns a delicate pink when cooking.  Deliciously sweet, the fish has well defined flakes, which fall away easily once cooked.

You can find out more over at the Seafood From Norway FaceBook Page.

On with my recipe which can be printed here.

To serve two you will need:

4 large rectangle pieces of kitchen foil and a baking tray

2 lovely Norwegian salmon fillets - skin on or off it's up to you, it wont fall apart during cooking if you do remove it.

 1 x 435g can of crushed pineapple 

2 teaspoons of Mirin - a kind of sweet Japanese rice wine from any good supermarket

1 teaspoon of light soy sauce

1 tablespoon of soft brown sugar

a squeeze of runny honey

1 red chilli - deseeded and finely chopped

a little olive oil for drizzling

How to do it:

Preheat your oven to 200C/400F or Gas 6

Drain the pineapple into a small saucepan and put the pineapple aside.

You will only have around 125ml of juice but that's okay.  Add the Mirin, soy sauce, brown sugar and runny honey and bring to the boil.  
Turn to a simmer and reduce the liquid by half, stirring all the time.  Keep an eye on it or you'll reduce it to nothing but a sticky goo!  

Once it's done, remove from the heat and stir in the chopped chilli. Now you have a lovely glaze for your salmon.

 For each salmon parcel you need to lay one piece of foil longways and the other piece the other way to form a sort of cross shape.  Lay a piece of salmon in the center of each and brush over the glaze.

  

Now top each piece with the crushed pineapple dividing it between the two.  Drizzle with a very small amount of olive oil then bring the sides of the foil up to form a loose 'parcel'. 

   

Pop them side by side onto a baking tray and into the oven for about 20 minutes.  Have a check to see if they're done (the exact time will depend of how big your salmon pieces are).

You will know if they are cooked as the salmon will be pink and will fall into flakes when carefully parted with a sharp knife.  Mine took 25 minutes to cook through.  

 Serve with rice or tabbouleh for a delicious and healthy meal.

Thank you to Sarah-Jane for sending me a whole side of lovely salmon to play recipes with!