This authentic Barbados dish is both stunning in taste and presentation. Seared salmon is served with a light seafood sauce, sweet peppers and pineapple mixed with cou cou (couscous or corn meal). The dish is presented at the table in a roasted pineapple half.
Preparation time: 20 minutes
Cooking time: 20 minutes
· 2 fresh salmon filets (1/2 lb total)
· 1 ripe pineapple
· 3 sweet red peppers
· 2 cups fresh baby spinach
· 1 cup small peas
· 1 cup corn meal or polenta
· 2 tbsp butter
· 1 tsp crushed red pepper flakes
· 1 package shrimp seasoning
· Fresh pepper
· Make a marinade for the salmon filets by adding 1/3 cup olive oil to the shrimp seasoning.
· Marinade the salmon skin side up for at least 2 hours or preferably overnight.
· Slice the pineapple in half, leaving leaves intact and remove fruit and core.
· Drain the pineapple halves on paper towels and cut the fruit into small cubes.
· Remove the skin from the salmon and cut into large cubes.
· Heat up the marinade and cook the salmon halfway through.
· Add sliced red peppers, spinach, pineapple and pepper flakes.
· Let simmer on low heat until spinach is wilted.
· Cook polenta as per package instructions, add small peas and butter and let thicken over low heat.
· Place the pineapple half on a cookie sheet and bake in a preheated oven at 375F for 10 minutes. Make sure to cover the leaves with aluminum foil to avoid darkening or burning.
Remove the aluminum foil, plate the pineapple and fill with cou cou (polenta) topped with the salmon mixture.