Ingredients: |
Ingredients: 1 pineapple, whole ½ cup water ½ cup sugar ½ cup rice wine vinegar 2 tablespoons chile flake ½ teaspoon salt 1 tablespoon minced garlic 2 salmon fillets, 6 ounces each CORNSTARCH SLURRY
1 tablespoon cornstarch 2 tablespoons water cooked rice, for serving
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Directions: |
Directions:Preheat the oven to 375°F (190°C). Cut pineapple in half lengthwise, cutting from root through the leaves. Hollow out the pineapple by slicing around the perimeter, leaving a ½ inch (1 ¼ cm) border. 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. Add pineapple and water to a blender and blend until smooth. Pour the pineapple purée into a saucepan over medium heat. 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. 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. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce. Bake for 12-15 minutes, depending on your desired doneness. Serve the salmon the pineapple bowls over rice with more pineapple sweet chile sauce on the side. Enjoy! |