What to do with your leftover tropical fruits? The mango still sitting in your fruit and vegetable drawer and the pineapple chunks left over from your fab Sunday Fun day brunch need a purpose. This simple baked salmon will delight and amaze guests with very little effort. If you have a convection oven and haven’t given it a whirl, this recipe will showcase the benefits of circulating air to keep the temperature steady.
- I whole filet of salmon (farm raised)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- 1 cup diced mango
- ½ cup diced pineapple (or other tropical or citrus fruit)
Set your Convection oven to Bake 400 Degrees
- Coat a stone baking sheet with extra virgin olive oil. Cover entire sheet all corners. Try to use just 1 tablespoon.
- Lightly spread olive oil on skin and lay salmon filet skin side down on
- Pile chopped mango and chopped pineapple on top of salmon. The fruit should cover the entire filet. Dice more fruit to cover if needed.
- Pour remaining olive oil over fruit and salt with ½ teaspoon sea salt.
- Convection cook for 18 minutes on 400 degrees
- Remove filet and slice down the middle. If uncooked (raw throughout slice), return to oven for 5 more minutes. If the center of the cut is rare but the sides of the slice are cooked, remove from oven and let sit for 5 minutes.
- Slice and serve with baked fruit on top, skin will remain in the pan.
The combination of the fruit and the convection baking makes this the moistest salmon dish you have ever experienced. Convection ovens create a dry atmosphere so the fruits will slightly brown but the fish will main moist. This summer dish is best served at room temperature with stove top couscous.