Pineapple Plank Salmon with Broccoli Salad

 

One Large Wild Caught Salmon Fillet

One Pineapple

One small head of broccoli, Chopped

One avocado, Diced

Handful of Micro Greens-In Salad

1 Tbs. Lemon Pepper

1/4 tsp. Cardamom-On Salmon

1/2 tsp. Chipotle Powder-On Salmon

1/2 tsp. Onion Powder-On Salmon

Salt (to taste)- On Salmon and Salad

Pepper (to taste)-On Salmon and Salad

 

Salad Dressing:

1/2 Tbs. Fresh Lemongrass or Crushed Lemongrass

3 Tbs. Olive Oil- On Salmon

1 Tbs. White Wine Vinegar

1 Tbs. Lemon Juice-On Salad

Drizzle Honey- On Salad

 

Preheat oven to 405 degrees. Cut down each side of the pineapple creating a square or rectangle shape, leaving some fruit on the skin of the pineapple. These will be your planks. Lay the planks down in a glass pan and season them with Cardamom, Chipotle Powder, Onion Powder, Lemon Pepper, Salt and Pepper. Sprinkle these same spices on the non-skin side of the salmon fillet. Drizzle the planks and salmon fillet with Olive Oil. Flip salmon onto planks skin-side up. Center Salmon on planks and cover skin-side with any remaining planks. Place in oven to bake for 35 minutes or until fish is flaky.

Core and dice remaining pineapple and toss with chopped broccoli, micro greens and diced avocado in medium bowl. Whisk or shake dressing and drizzle over salad, toss.