Cake, Batter, and Bowl

Indian Spiced Salmon with Pineapple Chutney

Main Dishes

Whenever I buy a pineapple, I’m always reminded of the Hawaiian cruise my family took the summer after I graduated from high school. We went to a luau on the Big Island, kayaked in Kauai, attempted to surf in Maui, and snorkeled everywhere, but my most vivid memory is our stop at Oahu because that’s where we visited the Dole Plantation. I initially wasn’t so excited about this excursion, being a picky eater and all, but when I saw my brother inhale a huge plate of the fresh fruit in about two seconds, I couldn’t help but try a piece off my dad’s plate. I can’t even describe how beyond amazing that pineapple was…but the fact that I immediately joined in the feeding frenzy and wouldn’t stop gorging myself on the fruit until my mom was forced to cut me off, says it all!

Of course, the pineapples available in Boston don’t compare to the ones in Hawaii, but they are still one of my favorite fruits and it’s not rare for me to polish off half a pineapple in one sitting! I recently decided it would be fun to make a pineapple chutney and pair it with a cumin, coriander, turmeric, and cayenne pepper rubbed seared salmon. This was a really flavorful combo and definitely a meal I’ll be repeating – hopefully one day during another Hawaiian vacation!

Indian Spiced Salmon with Pineapple Chutney
Printable Recipe

Ingredients:

Indian Spiced Salmon:
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
4 7-ounce salmon fillets
1 tablespoon canola oil

Pineapple Chutney:
2 cups finely chopped fresh pineapple
1/2 cup golden raisins
1 tablespoon brown sugar
1 tablespoon spicy brown mustard
Juice of half a lemon
1/4 teaspoon salt

Directions:
Heat oven to 350˚F. Mix cumin, coriander, turmeric, cayenne pepper, and salt in a small dish. Sprinkle spice rub evenly over salmon fillets and lightly rub it into the fillets. Heat canola oil over medium high heat in a large nonstick skillet and sear the salmon fillets on both sides. Bake salmon for 8 to 10 minutes at 350˚F or until cooked through.

Meanwhile, make the pineapple chutney by placing chopped pineapple, golden raisins, brown sugar, mustard, lemon juice, and salt in a large nonstick skillet and simmer over medium heat for 6 to 8 minutes or until the liquid has evaporated. Spoon pineapple chutney over the salmon. Makes 4 servings.

Nutrition: 533 calories, 19.3g fat, 1.8g fiber, 59.9g protein per serving
Cost: $3.50 per serving

Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon

Apolinaras is pretty spoiled in the culinary department.  Last weekend I made a bunch of tofu fried rice for my weekday lunches, and also cooked up a separate batch of chicken breasts for him because he likes to loudly proclaim the fried rice is the worst dish I...

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese

So I finally got around to making plantain gnocchi again, but was so tired that I didn’t even make a sauce to go with them and just ended up topping them with some fresh tomatoes. They were still delicious though, mainly because they were stuffed with chunks of...

Mediterranean Eggplant Stacks

You may have noticed that I’ve been on a bit of a Mediterranean kick lately – chickpeas, roasted red peppers, and feta have all been making me very happy and this dish is no exception. I wanted to come up with a fun vegetarian main dish to serve at an upcoming dinner...

Avocado Ranch Israeli Couscous Salad

I’m not a huge main dish salad fan. It seems like whenever I just have greens with veggies and protein for lunch, I end up with a grumbling tummy only a couple hours later. My outlook recently changed after a lab potluck though. Sima brought in a lovely spinach salad...

Roasted Rack of Lamb with a Fennel, Artichoke, and Chickpea Mash

Get this, my mom told me today that the reason I didn’t remember having mac & cheese growing up is because I didn’t like it! Apparently I always refused to eat it and would push it away and eat cereal for dinner instead! I mean I know I was an extremely picky...

Moroccan Stuffed Acorn Squash

Well it’s somehow November, which I’m in denial about, but the good news is that it’s finally time to share squash recipes! I actually buy winter squash out of season occasionally (yep, I’m a bad food blogger...) because sometimes I crave it even in the middle of the...

Blackened Chicken Breasts with Gorgonzola Sauce

My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to...

Light Pesto Lasagna with Chicken and Spinach

After college graduation, I backpacked through Europe with my friend Britt. One of the highlights of our trip was hiking through the olive orchards and vineyards of the Cinque Terre, a gorgeous section of cliffs in the Italian Riveria. My favorite meal there was an...