Ingredients
12 cup crushed pineapple in juice
1 lb salmon fillet, cut into 2 6-8 ounce portions (I used 1 pound of salmon cut into 4 portions to feed 3 people)
Method
Sources
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Recipe1M+
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Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Canvas bag + mallet for hand-crushed ice — juleps, tiki drinks
Peel, core, and spiral-slice apples in seconds — pie prep
Perfect ice spheres — minimal surface area, maximum chill
Apple wood — mild, sweet smoke for poultry and pork
Spiral corer — core, peel, and slice pineapple in one motion
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in a measuring cup or small bowl combine first 6 ingredients (pineapple w/ juice - salt); set aside for 20 minutes. preheat oven to 350-degrees f. line a baking pan with aluminum foil and then sprayed with pam. place fish fillets in pan skin side down leaving at least 1 inch between them. top each fillet with pineapple mixture, evenly coating the top of the fish. bake for 10 minutes per inch of fish thickness or until fish is cooked through but not dry. if topping is still moiste place fish under broiler for a minute or so or until excess moisture evaporates and fish starts color.