Cedar-Smoked Salmon With Spicy Pineapple And Rhubarb Glaze Recipe

About this recipe

A flavorful pescatarian dinner featuring tender cedar-smoked salmon, complemented by a sweet and spicy pineapple and rhubarb glaze with a hint of habanero heat.

Ingredients

• 240G Salmon Fillets With Lemon & Pepper Butter
• 300G Pack'D Organic & Chopped Pineapple
• 850 Ml Tropicana Sensations Pineapple Fruit Juice
• 199G La Costena Sliced Green Jalapeno Peppers, 199G
• 500G English Rhubarb 500G
• 1 Kg Terre Exotique Viking Smoked Salt, 1Kg

Instructions

1. 1. In a bowl, combine 1 cup of diced pineapple, 1 cup of chopped rhubarb, 1/4 cup of finely chopped jalapeno peppers, and 1/2 cup of pineapple juice. Mix well and set aside to use as a basting glaze.
2. 2. Pat 500 g of salmon fillets dry with paper towels. Using long strokes, rub a dry seasoning mix of your choice onto the salmon, ensuring even coverage. Massage the seasoning into the fish for about 5 minutes.
3. 3. Cover the seasoned salmon and refrigerate for 3 hours to allow the flavors to develop.
4. 4. Preheat an oven to 225°F and prepare a baking sheet by lining it with parchment paper, then lightly oiling the surface.
5. 5. Rinse the salmon under cold water to remove excess seasoning, then pat dry. Place the salmon fillets skin-side down on the prepared baking sheet.
6. 6. Place the baking sheet with the salmon in the oven. Bake the salmon for approximately 2 1/2 hours, basting it every 10 minutes with the pineapple and rhubarb glaze.
7. 7. Once the salmon is cooked through and flakes easily with a fork, remove it from the oven. Let it rest for 5 minutes before serving.
8. 8. Serve the baked salmon warm, garnished with any remaining glaze for added flavor.