Directions for: Salmon with Pineapple Salsa, Perogies and Asparagus
Ingredients
1 can unsweetened Pineapple tidbits (14 oz or 398 mL)
1 onion finely chopped
Tbsp madras curry paste (15 mL)
1 green onion, chopped
Water
1 tsp canola oil (5 mL)
600 g salmon (21 oz)
2 Tbsp lime juice (30 mL)
1 tsp rosemary leaves (5 mL)
tsp salt (2.5 mL)
tsp pepper (2.5 mL)
1 Tbsp flour (20 mL)
cup dry white wine (or low sodium vegetable stock) (60 mL)
12 to 14 frozen perogies
10 stalks of asparagus
Sour cream (optional)
Bacon bits (optional)
Directions
1. Put pineapple juice and 1/2 the pineapple in stovetop pot. Add half of the onion and madras curry paste. Stir well.
2. Cook until it reaches the consistency of a thick salsa.
3. Add green and white onion.
4. Remove from heat. Stir and let stand.
5. Boil a medium size pot of water for perogies.
6. Heat oil in fry pan. Drizzle salmon with lime juice and sprinkle one side with rosemary leaves, salt, pepper and flour and place in hot oil spice side down. Spice and flour other side directly in pan.
7. Saut each side of fish for 1 to 2 minutes or until light flour coating is browned. Reduce heat to medium low, place one tbsp salsa on each piece of fish and add wine to pan. Cover for 6 minutes, until fish flakes through thickest piece.
8. Meanwhile
Place perogies into boiling water and cook until tender.
9. Wash asparagus break off ends and place in a microwave safe pot with lid.
10. Cook at high for 6 minutes. Add butter if you like and let stand covered.
11. Serve fish with additional fresh salsa on top.
12. Serve perogies with sour cream, and bacon bits.
See more: Dinner, Saute, Fish, Fruit, Main, Pastry, European, Citrus, Summer