Name: Salmon and Shrimp Pineapple Bowl with Sweet Honey Orange Sauce
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 3 cups jasmine rice; 2 teaspoons all-purpose seasoning; 1 teaspoon oil; 2 limes, halved; 1 stick (4 ounces) butter; 1 stalk fresh cilantro, chopped; Four 6-ounce salmon fillets; Garlic pepper seasoning, for sprinkling; Lemon pepper seasoning, for sprinkling; Seafood seasoning, for sprinkling; 2 tablespoons butter; 2 pounds large shrimp; 2 ounces oil; 2 pineapples; 1 mango; 3 tri-colored bell peppers, diced; 1 red onion, small dice; 1 stalk fresh cilantro, finely chopped; One 18-ounce jar orange marmalade; One 18-ounce jar duck sauce; 8 ounces orange juice; 1/2 cup honey; 1 teaspoon all-purpose seasoning

Directions

Special equipment:

a rice cooker

For the cilantro lime rice: Wash and rinse the rice until the water is clear and the majority of the starch is washed off the rice. Add the rice to a rice cooker along with the appropriate amount of water, the all-purpose seasoning, oil and limes. Let the rice cook until cooked through, 15 to 20 minutes. Add the butter and cilantro.
For the salmon and shrimp: Preheat the oven to 375 degrees F.
Sprinkle the salmon with the garlic pepper, lemon pepper and seafood seasoning and sauté in the butter in a pan. Cook, basting in the butter, until browned on both sides, about 3 minutes a side. Transfer to the oven for 5 minutes. Sprinkle the shrimp with the garlic pepper, lemon pepper and seafood seasoning, then add the oil to the pan and cook the shrimp until fully cooked, 3 to 5 minutes.
For the pineapple mango salsa: Slice the pineapples vertically down the middle. Once you separate both halves, carve an outline around the edges of each half. Cut at an angle to get the pieces from the sides and inside of the pineapple. Dice the carved out pineapple into small chunks and add to a medium bowl. Dice the mango and add to the bowl. Add the peppers, onions and cilantro. Set aside.
For the sweet honey orange sauce: In a blender, empty the jar of marmalade, duck sauce, orange juice, honey and all-purpose seasoning and blend until smooth. Serve the salmon and shrimp with the rice, salsa and honey orange sauce.

Cook’s Note

Be careful when cutting pineapples; pineapple may be sharp. Using a sharp knife is best when cutting pineapples. For best results, evenly slice all ingredients for the salsa. Bring the vacation to you and enjoy and paradise experience in the palm of your hands.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Pineappetit, Tallahassee, FL

Salmon and Shrimp Pineapple Bowl with Sweet Honey Orange Sauce

Ingredients

Cilantro Lime Rice: