Pineapple ginger sauce ready to get cozy with the salmon.
Right before it went into the oven.
5 boneless salmon fillets (@ 1 lb)
1 cup fresh pineapple, chopped (any size as its final destiny will be in the food processor)
1 inch fresh ginger, peeled and chopped
3 cloves of garlic
1/2 cup coconut palm sugar or 1/4 cup honey
1/4 tsp salt
1/4 tsp black pepper
6 green onions, chopped in thirds (cutting it in thirds helps my food processor)
1/2 red bell pepper, chopped into chunks
1 tsp hot red pepper flakes, optional (you could add a fresh red or green chile with or without seeds)
1/4 cup coconut aminos (similar to soy sauce only made with coconut water and not soy)
1/4 cup fresh lemon juice
1. Preheat oven to 375. Wash salmon and pat dry. Place in an oiled glass baking dish; season with salt and pepper and drizzle with grapeseed oil.
2. To the bowl of the food processor add the pineapple, ginger, garlic, onion, and sweetener of choice and blend until mostly smooth. Then add in green onions, bell pepper, hot pepper flakes, coconut aminos, and lemon juice and pulse so the mixture remains chunky.
3. Pour 1 cup of mixture over salmon and marinate for 10-30 minutes in the refrigerator. After the fish has marinated for your desired time, bake in the oven covered for 3o minutes and uncovered for 5 minutes.
4. Reserve the remaining pineapple ginger sauce in a glass jar in the refrigerator for another use, such as baking chicken in it or another fish.
The next day for lunch I sauteed spinach and green onions until wilted. I topped with the salmon to heat through and lunch is served.