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  • 4servings
  • 70minutes
  • 482calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, C
MineralsNatrium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons fresh lime juice

  2. 4 tablespoons extra virgin olive oil

  3. 2 tablespoons soy sauce

  4. 3 tablespoons chopped shallots

  5. 1 teaspoon sugar

  6. 125g pineapple, diced

  7. 2 large plum tomatoes, diced

  8. 4 tablespoons chopped fresh basil

  9. salt and pepper to taste

  10. 4 (175g) fillets salmon

  11. 125ml chicken stock

  12. lemon pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5.

  2. Whisk together lime juice, olive oil, soy sauce, shallots and sugar. Stir in the pineapple, tomatoes and basil. Season with salt and pepper. Cover and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.

  3. Place salmon in a 23x33cm or similar sized baking dish. Pour chicken stock over the top and sprinkle with lemon pepper.

  4. Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

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