Salmon Roast with Pineapple Salsa and Coriander
Print Category Salmon fillets Thematic No thematic Source IGA Evaluation
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Inredients
- 1 salmon roast (600 g/1.3 lb) or 4 fillets (150 g/1/3 lb each)
Pineapple Salsa/Breading
- 250 mL (1 cup) fresh or canned pineapple, drained and diced
- 125 mL (1/2 cup) red bell pepper, diced
- 2 green onions, finely chopped
- 60 mL (1/4 cup) fresh coriander, chopped
- 1 pinch ground cumin
- Salt and pepper, to taste
- Breading
- 375 mL (1 1/2 cups) Emmental cheese, grated
- 175 mL (3/4 cup) breadcrumbs
- 60 mL (1/4 cup) fresh parsley, chopped
- 30 mL (2 tablespoons) Olive Oil
- Zest and juice of 1/2 lemon
- Salt and pepper, to taste
Pineapple Salsa/Breading
- Preheat the oven to 200°C (400°F). Combine the salsa ingredients in a bowl and let stand at room temperature. Line a baking sheet with parchment paper and place the salmon on the paper.
- Combine the ingredients for the breading. Coat the salmon with the breading and compact it by pressing it down. Bake 12 to 15 minutes. Brown under the broiler for 1 to 2 minutes. Serve on a bed of rice with pineapple salsa.
Cook commentary
Serves : 4 to 6 servings
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