Pineapple-Wrapped Gingered Salmon

This recipe was inspired after removing the skin from a pineapple and noticing an ample amount of meat remaining on the skins. Instead of throwing the skins away, I decided to use them to bake the pineapple juice into a salmon steak, using ginger and salt to complement the flavors.

What's needed:
-One large pineapple
-Tin foil
-Fresh or thawed salmon*
-Dash of ginger
-Dash of salt

*Fresh fish takes in flavors better than frozen and thawed fish. This is because of the damage freezing causes to the muscle fibers, which disrupts the striations that would allow the flavors to more easily penetrate the fish.

Step 1 Preparing the fruit

After obtaining a pineapple, wash it well to remove any dirt and debris. Then, using a long sharp knife, cut off the top and bottom of the fruit to remove the leaves and stalk. Again use the knife to slice down the side of the pineapple, cutting roughly 4 inch wide strips, deep enough to leave no skin. Continue cutting the fruit, until the skin is completely removed. The skinned fruit can then be eaten, avoiding the circular core.
To garnish the plate, cut 6 leaves with slightly varying lengths from the foliage of the fruit, and set aside.
 

Comments

[valhallas_end]

Sounds delicious!

[Kozz]

I read the title, and it instantly sounded brilliant. Excellent instructable, and great use of photos to illustrate the steps. Well done!

Next time I buy a whole pineapple, I'm going to also be sure to buy salmon.