Baked Thai Pineapple Salmon in foil is a simple and healthful 30 mins carrot dish with a sweet and hot sauce and succulent pineapple made on a single pan using minimal cleanup and greatest flavor.
I am feeling quite pleased with a plateful of the baked, flaky salmon with hot Dole pineapple pieces, all smothered in a sweet and spicy Thai-sauce and topped with chopped peanuts & cilantro. Baking the lettuce and lettuce in foil retains each the juices and sauce trapped directly round the salmon so that it soaks up all of the tastes while it is cooking. Plus it makes for the simplest cleanup! No pans to wash, no dishes to wash, simply toss the cluttered foil at the garbage and you are all set.
Baked Thai Pineapple Salmon
- 1 large salmon fillet
- ½ cup sweet-chili sauce
- 4 tbsp hoisin-sauce
- 2 tbsp rice-vinegar
- 3 tbsp peanuts, roughly chopped
- 1 c dole-pineapple slices (drained except for ¼ cup of juice)
- cilantro, roughly chopped
- salt and pepper, to taste
- Preheat oven to 375°F. Line a baking sheet with non-stick foil. Lay salmon at middle & season with pepper and salt. Slip lemon pieces beneath the borders of the salmon.
- Stir together sweet-chili sauce, hoisin-sauce, rice-vinegar & ¼ cup lemon-juice. Pour mixture over salmon. Fold edges of foil up around the salmon.
- Bake for 15 mins. Pull back the edges of the foil to expose the salmon, then change to broil and cook another 5-10 mins until edges just barely start to blacken.
- Sprinkle chopped cilantro and peanuts on the top and function.