So often, our weeknight meals either feel completely boring or entirely gluttonous. Jeff usually calls about 1pm, and I am physically and mentally spent. "Dinner?", is my response to his question about what we will eat. Dinner is about the furthest thing from my mind. Luckily despite my complete apathy at that time, Jeff will pick up some protein from the store, or pull something out of the freezer before I get home. Now I JUST have to come up with what to DO with it. Jeff decided that we might be starting to eat too much cream, and he is probably right. We needed some healthy salmon to beat these winter blahs.
Citrus fruit has been abounding in the house; anything fresh to liven things up. Shockingly, I found a few bags of blood oranges at the grocery store on the weekend. Mostly, I was surprised because it is usually nearly impossible to even find an orange! Blood oranges can easily be substituted by most other types of orange, but the blood oranges look like beautiful little rubies. This dish is a must for any pineapple lover. The pineapple softens and tastes like candy. Make this dish if you need something sweet, but it is a little tart too.
Deep sided saute pan with lid
2 tsp. olive oil
2 4-6 oz. salmon filets (skin on one-side)
1.5 cup fresh cut pineapple
2 blood oranges segmented
1/8 cup balsamic vinegar
1/8 cup maple syrup
Pre-heat your oven to 350 degrees F. Pre-heat a deep saute pan to medium high. Cut the pineapple into "chunk" size pieces. Add 2 tsp. olive oil to the saute pan, and then add the salmon skin side down with the pineapple pieces around the fish. Cover with the lid and check after 3 minutes. If the exterior of the salmon appears cooked, then add the balsamic and maple syrup to the pan, being sure to pour over the salmon. Place the blood orange segments over the salmon, and move the pan with the lid to the oven to finish cooking. Check again after 4-5 minutes; continue to cook until salmon flakes very easily and is no longer transparent. When plating the dish, be sure to spoon over a little bit of the glaze for good measure.