Broiling pineapple gives it a firmer texture, more complexity, and better wine pairing versatility. This recipe’s herbs and spicy green chilies find their best match in fresh white wines without a lot of alcohol. Serve over rice or rice noodles for a complete one-dish meal.
Ingredients
- 1 20-oz can pineapple chunks
- 2 Tbsp of pineapple juice from the can
- 2 Tbsp sugar
- 2 Tbsp freshly squeezed lime juice
- 1 tsp finely grated fresh ginger
- 1 small garlic clove, finely grated
- 3 ½ Tbsp fish sauce, separated
- 4 Tbsp neutral oil, separated
- 2 cups fresh cilantro, mint, basil, tarragon, or a combination
- 1-2 fresh jalapeño chilies, according to taste
- 4 Persian cucumbers
- 4 thick, 6-oz pieces of center-cut salmon filet
- ⅓ cup sesame seeds (ideally, a mix of white and black)
- Optional: ⅓ cup fried onions or shallots
Directions
Preheat the broiler with the rack in the highest position. Drain the pineapple, reserving 2 tablespoons of juice for the dipping sauce. Blot the fruit with paper towels, and spread the pieces out on a large baking sheet lined with foil. Broil until pineapple is nicely browned, ~ 6-8 minutes; remove from the pan and chill. In a small bowl, whisk together the reserved pineapple juice, sugar, lime juice, grated fresh ginger and garlic, 2 tablespoons of the fish sauce, and 2 tablespoons of the oil until combined. Set dressing aside until serving.
Wash and dry the herbs, pulling leaves from the stems to make 2 generously packed cups of leaves. Chop the cucumbers into chunks, about the same size as the pineapple. Taste the fresh chili to gauge its level of heat, and slice what you enjoy accordingly. (Removing the seeds and ribs reduces the heat.)
Pour the sesame seeds onto a dinner plate. Dry the salmon well, then rub or brush the pieces generously with the remaining fish sauce. Press the salmon – skin-side up – into the sesame seeds to make them adhere to the flesh side. Heat the remaining 2 tablespoons of oil on medium-high, in a non-stick skillet big enough to cook all four pieces in one batch. Cook the seed sides of the salmon first, pressing gently to ensure every part of the crust makes contact with the pan. When the seeds are nicely browned (about 6 min), gently flip the pieces over, cover the pan, and remove it from the heat to finish cooking. For ¾-inch thick pieces, check at 3 minutes; for thicker pieces, it will take longer, up to 7 minutes, depending on thickness and your preferred doneness.
Meanwhile, toss the cucumber and herbs together and divide the salad across four plates. Top each salad with pineapple chunks and sliced chilies, and crispy fried onions (if using). When the salmon is ready, serve with the salad and dressing on the side.