INGREDIENTS
This is what you need for 2 servings:
- 1 sockeye salmon fillet, 1 lb.
- freshly-cut pineapple, well-drained
- 1-2 cups green chile
- pineapple habanero sauce
- S&P, seasoning.
Pic1:
sockeye salmon, green chile, roasted pineappleDirections
2020-09-06
Pic2+3: unwrappingPic4: table griddle
- Preheat the table griddle. (or frying pan, or oven)
- Rinse and dry the salmon fillet.
- For frying pan or griddle, start with the skin-side up.
Pic5-7:
pineapple, pineapple habanero sauce- Add pineapple chunks.
- When the salmon is beginning to brown on the bottom-side, turn over.
- Season to taste.
I also added pineapple habanero sauce. This will caramelize during cooking.
Pic8-10:
green chile- Add green chile.
- When warmed through, mix with the pineapple habanero sauce.
- Turn the pineapple chunks when brown on the bottom side.
- Cook to desired doneness.
Pic11-13: served- Serve and enjoy.