Ingredients
_ Salmon: 1 large side of salmon (approx. 800g).
_ Topping: 1 fresh pineapple (sliced into 2 rings and the rest cubed), 1/2 red onion (thickly sliced), 1 cup cherry tomatoes.
_ Glaze: 3 tbsp sweet chili sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tsp honey.
_ Sides: 2 cups cooked jasmine rice, 1 bunch grilled asparagus.
_ Garnish: Fresh cilantro and lime wedges.
*Instructions
- Prep: Place the salmon in a large baking dish. Arrange pineapple rings, cubes, onions, and tomatoes around and on top of the fish.
- Glaze: Whisk the glaze ingredients and brush generously over the salmon and fruit.
- Bake: Cook at 200°C for 15–20 minutes until the salmon flakes easily and the pineapple is slightly charred.
- Serve: Serve with rice and asparagus, drizzling extra pan juices over the top.