Sesame Crusted Salmon with Charred Pineapple & Herbs
www.foleyfoodandwinesociety.com
Broiling pineapple gives it a firmer texture, more complexity, and better wine pairing versatility.
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Aluminum foil
- Paper towel
- Colander
- Can opener
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Nonstick skillet
- Spatula
- Dinner plate
- Serving platter
Ingredients
- 1 20-oz can pineapple chunks
- 2 Tbsp of pineapple juice from the can
- 2 Tbsp sugar
- 2 Tbsp freshly squeezed lime juice
- 1 tsp finely grated fresh ginger
- 1 small garlic clove, finely grated
- 3 ½ Tbsp fish sauce, separated
- 4 Tbsp neutral oil, separated
- 2 cups fresh cilantro, mint, basil, tarragon, or a combination
- 1-2 fresh jalapeño chilies, according to taste
- 4 Persian cucumbers
- 4 thick, 6-oz pieces of center-cut salmon filet
- ⅓ cup sesame seeds (ideally, a mix of white and black)
- Optional: ⅓ cup fried onions or shallots
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