Pineapple Sweet Chili Salmon

This recipe features tender salmon fillets glazed with sweet and spicy pineapple chili sauce.

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cut pineapple in half lengthwise, cutting from root through the leaves.

3. 3

   Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border.

4. 4

   Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.

5. 5

   Add pineapple and water to a blender and blend until smooth.

6. 6

   Pour the pineapple purée into a saucepan over medium heat.

7. 7

   Add the sugar, rice wine vinegar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce becomes lighter in color and slightly thickens.

8. 8

   In a small bowl, combine the cornstarch with the water to make a slurry. Add the slurry to the sauce and until sauce has thickened, 4-7 minutes. Remove the pan from the heat.

9. 9

   Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce.

10. 10

    Bake for 12-15 minutes, depending on your desired doneness.

11. 11

    Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side.

12. 12

    Enjoy!

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