Oven Roasted Salmon with Pineapple Cream Sauce
Oven Roasted Salmon with Pineapple Cream Sauce
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Full Product Description
Crispy, moist salmon seasoned with smokey and spicy flavors, all of which complement the sweet and tantalizing pineapple cream sauce.
Ingredients
-
Salmon:
- 4 6-ounce salmon filets
- 1 tablespoon Pasolivo Smokey Spice Blend
- 1 tablespoon Pasolivo Sriracha Sea Salt
- Pepper to taste
- 3 tablespoons Pasolivo Red Jalapeño Olive Oil Pineapple sauce:
- 1 1/2 cup pineapple juice
- 1 tablespoon Pasolivo Red Jalapeño Olive Oil
- 1 tablespoon Pasolivo Sweet Habanero Vinegar
- Dash liquid smoke
- ½ teaspoon smoked paprika
- ¼ teaspoon Pasolivo Ghost Pepper Salt
- ¼ cup heavy cream
- 2 tablespoons butter, ½ cubes, cold
- 5 basil leaves
- Salt to taste
Preparation
- Set the oven to 425ºF.
- In a small bowl, combine Pasolivo Red Jalapeno Olive Oil, Pasolivo Smoky Spice Blend, Pasolivo Sriracha Sea Salt, and pepper.
- Rub down the filets with the mixture. Let rest for at least 20 minutes while preparing the pineapple sauce.
- Meanwhile, reduce the pineapple juice. Bring the juice to a boil in a small saucepan. Reduce heat, and let simmer for about 40 minutes “ until the pineapple juice thickens and darkens to a light amber syrup. Watch closely within the last few minutes of cooking, it will burn quickly!
- When the pineapple juice is reduced, remove from heat, whisk in Pasolivo Red Jalapeño Olive Oil, Pasolivo Sweet Habanero Vinegar, liquid smoke, paprika and Pasolivo Ghost Pepper Salt. Once combined, add in the cold butter. Whisk to emulsify. Set aside.
- Drizzle about a tablespoon of Pasolivo Red Jalapeno Olive Oil in a large, oven-proof saucepan over medium high-heat. Sear the filets for about 2-3 minutes, before pouring the pineapple sauce around the fish. Move the pan to the oven to finish cooking, until the internal temperature of the salmon reaches 140ºF.
- Carryover cooking will bring the filets to 145ºF. Remove the salmon from the pan, and let rest for 10 minutes. Meanwhile, deglaze the pan with a tablespoon of water if needed, and add the cream to the pineapple sauce. Stir to combine, then steep in the basil leaves for about four minutes. Strain the sauce through a fine sieve.
- Serve each filet with ¼ cup pineapple sauce and fresh basil or mint for garnish. Enjoy!
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