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

Halloween Pumpkin Quesadillas

I apparently have a bit more Martha in me than I’ve previously appreciated because when I stumbled upon some habanero lime flour tortillas at Trader Joe’s the other night, my eyes got wide with excitement and I squealed, “they’re orange, they have bright orange...

Shrimp Fried Rice with Edamame, Corn, and Red Pepper Succotash

I'm back from San Diego and it was quite the trip! I'm already looking forward to going through my pictures and posting a recap this weekend, but for now, all I want to do is curl up and go to sleep. For some reason I thought it would be a great idea to take the...

Five Spice Scallops over Sesame Spinach

I hope everyone had a wonderful Thanksgiving! We had seven adults at our celebration, including Shannon and her parents, and my good friend Geeti and her hubby Puneet and their cutie newborn son. Shannon and I split up the menu so we both ended up being quite relaxed...

Fiesta Potato Pie

I think casseroles, like meatloaf, tend to get a bad rap, which is sad because not all casseroles contain “cream of whatever” soup - many are quite delicious! It’s been chilly, rainy, and depressing in Boston lately so I decided to cheer myself up by making a savory...

CABLT (aka Chicken, Avocado, Bacon, Lettuce, and Tomato) Sandwiches

I thought it would be fun to share a little pregnancy update today! I’m somehow already 34 weeks along – how crazy is that? Our little girl is very active and loves to kick and squirm around, especially after dinner when I’m relaxing. Apolinaras’ voice always seems to...

Pear Glazed Salmon with a Potato, Parsnip, and Bacon Hash

Some foods are so versatile that they are perfect for breakfast, lunch, or dinner. Bacon is definitely one of these ingredients, but I just realized that hash browns also fall into this category. Shreds of crispy golden brown fried potatoes just make everything...

Goat Cheese Risotto with Yellow Squash and Zucchini

It’s Wednesday night, and if all goes well, this post will go live on Friday. I’m leaving for San Diego early tomorrow morning for another work conference and thought I’d see how the scheduled post function works! Hopefully by the time you’re reading this, I’ll be all...

Cumin Rubbed Salmon with a Fresh Corn and Red Pepper Sauce

Apolinaras kept popping his head in the kitchen last night while I was prepping dinner because he was so excited we were having salmon. Apparently he thought a little cheering from the sidelines would hurry things along because he kept doing little dances to amuse me....