This is a delicious dish! The sweet and sour flavours of the pineapple complement each other perfectly and the crispiness of the topping gives yet an additional layer for your palette to enjoy. This is for certain one of my favorite salmon dishes.

SERVES 2

INGREDIENTS

2  salmon steaks, with skin no bones
2  tbsp of seasoned rice vinegar
2  tbsp of soya sauce light
1  tsp of ground fresh ginger
4  tsp of brown sugar
1  can of pineapple chunks, no juice

2  tsp of brown sugar
1  tsp of sesame oil
1  tsp of sesame seeds
1  tsp of bread crumbs
 

In a bowl, combine and whisk together rice vinegar, soya sauce, fresh ginger, brown sugar and pineapple chunks. Add the salmon steaks, cover the bowl and
place in the fridge. Marinate the salmon for 30 minutes to 1 hour.

Preheat the oven to 350 degrees F.

Combine in another bowl brown sugar, sesame oil, bread crumbs and sesame seeds.

In an oven proof dish, place the salmon steaks. Top them with pineapple chunks, place the remaining pineapples around the salmon. Use half of the remaining marinate over the salmon and pineapple. Top salmon and pineapples with crumble.

Place the dish in the oven for 30 minutes or until the salmon is done, the topping should be golden brown and crispy.

Gently remove the salmon with pineapples from the oven and serve. Enjoy!