Tropical Salmon Recipes

Steps:

• Combine the seasoning ingredients. Place fillet in a greased 15x10x1-in. baking pan; sprinkle with 1 tablespoon seasoning. (Save remaining seasoning for another use.) Drizzle salmon with oil. Cover and refrigerate for at least 2 hours., Peel and finely chop mango and papaya; place in a large bowl. Finely chop peppers; add to bowl. Add the remaining salsa ingredients and gently stir until blended. Cover and refrigerate for at least 2 hours., Bake salmon at 350° until fish flakes easily with a fork, 25-30 minutes. Serve with salsa.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
• Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
• Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
• Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
• Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

Steps:

• Prepare rice according to package instructions, adding dried fruit halfway through the cooking time. Remove rice from heat. Stir in fruit mixture and nuts. Transfer rice to serving bowl.
• Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives. Cover chive sauce and refrigerate.
• Preheat broiler. Divide salmon slices between 2 broiler-proof glass or ceramic plates, covering half of each of the plates. Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute. Using potholders, carefully remove hot plates. Spoon chive sauce on top of salmon and serve with rice. Garnish with fresh dill.

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning., Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, and lime zest and juice; cook and stir over medium-low heat until blended., Drizzle fillets with sauce; sprinkle with coconut.

Steps:

• Pour tequila, pineapple juice, lemon juice, and grenadine into a glass filled with ice. Top with club soda and garnish with a pineapple wedge.

Steps:

• 1. Preheat oven to 325°. 2. Line an oven-proof dish with aluminum foil. 3. Rinse the salmon and pat dry. 4. Place the salmon on the foil in the dish, skin side down. 5. Thinly spread the marmalade or preserves on top of the salmon. 6. Place slices of the pickled ginger over the marmalade to cover the top of the salmon. 7. Chop enough macadamia nuts to thinly cover the surface of the salmon. 8. Bake the salmon to your desired degree of taste. 15-25 minutes. 9. When done, remove from oven and carefully insert a spatula between the foil and skin to remove the salmon from the dish. The skin should stick to the foil.