Described as "Easy, healthy with a sweet and spicy sauce and pineapple, all made in one pan with minimal clean up." You can read Tiffany's tips at the link above, to see her photos and many delicious recipes.
From prep to table: 25 minutes
Baked Thai Pineapple Salmon in Foil
Approximate Calories per serving: 172
1 large salmon fillet
Salt and pepper - to taste
½ cup sweet chili sauce
4 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 can pineapple slices - (drained except for ¼ cup of juice)
3 tablespoons peanuts - roughly chopped
cilantro - roughly chopped
Preheat oven to 375 degrees.
Line a baking sheet with nonstick foil, big enough that you can enclose the salmon.
Lay salmon in the center and season with salt and pepper. Slip pineapple slices underneath the edges of the salmon.
Whisk together sweet chili sauce, hoisin sauce, rice vinegar, and 1/4 cup pineapple juice.
Pour mixture over salmon.
Fold edges of foil around the salmon.
Bake for 15 minutes. Pull back the edges of the foil to expose the salmon, switch to broil and cook another 5-10 minutes until edges just barely begin to blacken.
Sprinkle chopped cilantro and peanuts over the top and serve.
Add a drizzle of sriracha sauce for a spicy kick and serve over steamed white rice.
Changes I made: