Pineapple Salmon Parcel

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My recent success in large scale cooking has resulted in pestering from friends for recipes and the birth of this food blog. ''It's about time'' they said, and I do agree.

So to kick off my blog is this beautiful, eye feasting, juicy pineapple salmon parcel.
Be warned the jaws dropping WOW factors from your guests...and yes it taste
deliciously good as well.

I will highly recommend you grilled the pineapple as it will caramelise the pineapple and bring out the natural sweetness of the fruit and who don't love those charred marks?!

My guests were amazed by the sweetness of the pineapple and the tender salmon, such perfect juicy
combination.

Dressing it with citrus sauce is optional but why stop the fruity goodness when it complements the dish so well.

I served it with cucumber ribbons, butter corn rice and chilled white wine.

Finally, allow your guests the pleasure of untying the beautiful and edible parcel!




 You will need: (for 4)
2 ripe pineapples
4 pieces of salmon fillet (skin and bones removed)
salt
cooking string to tie (soak it first)

Method
Slice the pineapple about 1cm thick, you will need 2 slices each for each parcel.

Grilled the pineapple on a grill pan, about 2 minutes on each side or until you achieved the charred marks on each side.

Let it cool.

Sprinkle the salmon fillet with salt, sandwiches it between 2 slices of pineapples and tie it as you would for a parcel or gift box.

Set in the oven at 180C for 15-20 minutes.

Citrus sauce
juice of 1 fresh orange
Juice of 1/2 fresh lemon
1 tablespoon of sugar
dash of orange liqueur (optional)


Method
In a small skillet over high heat, boil the juices and sugar until reduced by half, 8 to 12 minutes.











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