Baked Pineapple-Apple (or Pear) Salmon with Brussels Sprouts
This is one of my favorite recipes for getting the family introduced to salmon and brussels sprouts. The sweetness of the fruit offsets the strong flavors of the salmon and sprouts.
Ingredients:
2 x 6 oz skinless Wild Alaskan Salmon
1 cup Pineapple juice
1 cup fresh or thawed frozen pineapple chunks
½ cup fresh apple or pear cut into 1-inch chunks
1 Tbsp honey
2 cups of brussels sprouts
1 cup red grapes
1 Tbsp avocado oil
1 tsp salt, divided
½ tsp pepper divided
Marinate salmon in pineapple juice at least 4 hours or overnight.
Preheat oven to 450 degrees.
Clean and brussels sprouts and grapes, then cut in half.
Mix brussels sprouts, grapes and avocado oil in a bowl to coat thoroughly. Transfer to a sheet pan lined with parchment paper. Season with ½ tsp salt and ¼ tsp pepper.
Bake in oven for 10 minutes, stir brussels sprouts and grapes, then cook for another 10 to 15 minutes or until brussels sprouts are tender when pierced with a fork.
Meanwhile, season salmon with ½ tsp salt and ¼ tsp pepper.
Pour pineapple juice from marinade, pineapple chunks, apple/pear chunks, and honey into a sauce pan. Cook over medium heat until liquid thickens.
Place salmon onto a sheet pan lined with parchment paper and pour thickened fruit mixture on top of salmon.
Cook for 8 to 10 minutes in oven or until thickest part of filet is 145 degrees.
Serve with brussels sprouts mixture.
