Tuesday, May 10, 2011

Pineapple Coconut Honey Salmon and Roasted Asparagus

Have you ever had success with fruit and meat??? 
When Hubby and I were just married, 7 years ago, Hubby had this WONDERFUL idea to make chicken and apples. He had had it before and he "says" it was tasty. 


Thankfully, I waited for him and my father-in-law to try the mixture. With pure disgusted looks on their face, I quickly ordered a pizza. I did not even think of tasting the chicken or the apples. 

 The reason I bring this past memory is I attempted Pineapple and Salmon. Hubby would not try the pineapple with the chicken and apples still in his mind. I did and there was a slight taste of Salmon but it was not terrible. I think the it would have been better on the grill but the oven had to do. 

The Ingredients:
2 TBSP Dijon Mustard
2 TBSP Raw Honey
1 TBSP Coconut Aminos
shredded coconut
1 cup of fresh pineapple, chopped

The Directions:
Preheat oven 400 degrees. 

Mix Dijon, Raw Honey, Coconut Aminos and top the Salmon. Sprinkle Coconut on top and place pineapple pieces on top of the Salmon. 

Bake for 20 - 30 minutes. Serve with Roasted Asparagus.


Miz Helen’s Country Cottage


  1. What a wonderful meal. I love everything on that plate, it just looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week!

  2. I really like the coconut crust on top of the fish! and even though your husband may not agree, i feel the salmon would go brilliantly with the pineapple especially with the tropical flavour of the coconut! sounds really yum!


  3. Congratulations you are featured on Full Plate Thursday, enjoy!


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