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Salmon steaks in pineapple glaze

Ingredients

Adjust Servings:

	400 g salmon steak
	200 g pineapple juice
	5 tablespoons soy sauce
	1 tablespoon coconut oil
	salt
	black pepper

Nutritional information

70 g

Protein

40 g

Fat

30 g

Carbs

730

Calories

Salmon steaks in pineapple glaze

Name: Salmon steaks in pineapple glaze
Total time: 50 min
Yield: 2
Cuisine: European
Ingredients: salmon steak: 400 g; pineapple juice: 200 g; soy sauce: 5 tablespoons; coconut oil: 1 tablespoon; salt; black pepper

EASY AND TASTY

Cuisine:

European

50 min
Serves 2
Easy

Ingredients

400 g salmon steak
200 g pineapple juice
5 tablespoons soy sauce
1 tablespoon coconut oil
salt
black pepper

Directions

One of my favorite salmon recipes is a simple but very effective dish. For two servings, you need 2 steaks of 150-200 g each.
Boiled basmati rice is the best side dish for such steaks.

Steps

Done

40 min

preparation

1. Salt the steaks and leave for 10 minutes.
2. Mix pineapple juice and soy sauce in a bowl. Put the steaks in this mixture and leave for 30 minutes at room temperature. Then take out the steaks and dry them well with paper towels so that they are not wet.

Done

10 min

cooking

1. Heat coconut oil in a pan, lay out the steaks and fry until done, 7-8 minutes, turning once
process
2. At the same time, boil the pineapple marinade in a small saucepan over medium heat until it thickens (the finished glaze should resemble a syrup sauce).
3. Pour 2/3 of the cooked glaze into the pan with the prepared steaks and cook for another 1 minute so that it gradually coats the fish.
4. Brush the steaks with the remaining glaze before serving. Serve with basmati rice.

Chef Hanna

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246

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Salmon steaks in pineapple glaze

EASY AND TASTY

Ingredients

Directions

Steps

preparation

cooking

Chef Hanna

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