Sassy Salmon with Pineapple Salsa

Tracey Wilkinson

Ingredients:

  •  mandarin oranges (peeled and separated)
  • kiwi (peeled and sliced)
  • 1/2 cup pineapple (diced)
  • 1/3 cup pomegranate seeds
  • 1 tablespoon Persian Lime Infused Oil
  • tablespoons local honey (softened)
  • 1 1/2 pounds Salmon
  • 2 1/4 teaspoons Extra Virgin Olive Oil (any selection)
  • 1/4 teaspoon Himalayan Sea salt
  • garlic cloves (minced) optional
  • 1/2 lime (fresh and sliced)

 Directions:

 Salsa:

  1. In a large bowl toss together mandarin oranges, sliced kiwi, diced pineapple, and pomegranate seeds.
  2. In a jar, squeeze the juice of 1/2 of fresh lime, add softened honey, Lime EVOO and combine. Drizzle on fruit and toss.

 Salmon:

  1. Preheat oven to 375 F.
  2. In a casserole dish add 1 tablespoon of Extra Virgin Olive Oil and spread on the bottom. Add salmon fillet skin side down to the casserole dish and sprinkle with salt.
  3. Top salmon with minced garlic. Add lime slices all around. Top with sliced remaining EVOO.
  4. Bake uncovered for about 20 minutes until the salmon is cooked through. Remove from the oven.  Remove lime slices from the casserole dish.
  5. Pour the salsa over cooked salmon and serve

 

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Pineapple & Mandarin Chicken

Tracey Wilkinson
Ingredients:
  • 1 packages boneless skinless chicken breasts (about 6 breasts)
  • 2 tablespoons Local Honey
  • 1 tablespoon garlic (minced)
  • 2 tablespoons extra-virgin olive oil (divided)
  • 1/4 Cup Pineapple Balsamic Vinegar
  • 1 pineapple (cored and sliced)
  • 1 small mandarin orange

Directions:

  1. Begin by prepping marinade. Mix together honey, garlic, Oil(1 tbs), and pineapple vinegar.
  2. Slice the chicken breast into approximately 2” thick pieces.
  3. Then, place chicken portions in a large tupperware or glass bowl and pour marinade on top. Pierce chicken breasts with a fork a few times so that the marinade really soaks in.
  4. Place in refrigerator, covered, for 4-5 hours.
  5. Once the chicken breasts are marinated, preheat grill to about 375F. Spray grill with remaining Olive Oil from a spray bottle, and place chicken breasts on top
  6. Let cook for 5-7 minutes on each side, watching closely.
  7. To grill pineapple and oranges, place on preheated grill (375F) and cook for about 2-3 minutes on each side.
  8. Remove and serve.

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