Chinook Salmon with a Tropical Twist

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Nothing better. Fresh Chinook “King” Salmon just caught from the Monterey Bay. Luscious pink coral flesh, firm meat and true salmon flavor that is hard to come by from farm raised varieties. The May 1 opening of California Salmon season has every fresh salmon lover giddy with anticipation.  We never know exactly what will come on Tuesdays, those weekly treasures delivered to us by Local Catch Monterey Bay (CSF — Community Supported Fishery) but somehow that is just part of the fun. This week was exceptional, rare to consumers, prized by restaurants, thick meaty rosy fillets that exuded freshness from the sea.

With fish this spectacular I didn’t want to overshadow the natural flavors so a simple preparation with a tropical twist, an apricot pineapple compote and a dusting of Coconut Chili Macadamia Nuts (a recent find from Buyer’s Best Friend in San Francisco from Oren’s Kitchen.) The sweet/hot combination with the buttery macadamia nuts made a very nice counter balance to the wine infused compote topping the salmon — and is hard to put down just as a snack out of the bag. Rice Pilaf with diced red bell peppers and sweet peas was served on the side. Dinner was paired with a lovely, dry yet fruity 2011 Clémentine Róse, Côtes de Provence AOC. Time to stock up on Róses for the warm weather ahead.

salmon with fruit and nuts

Chinook "King" Salmon with a Tropical Twist
Prep time
Cook time
Total time
Fresh from the sea salmon topped with an apricot, pineapple compote and dusted with crunchy sweet hot coconut and macadamia nuts.
Recipe type: Seafood
Cuisine: Ameican
Serves: 4
1½ pounds fresh salmon fillets 1-1½" thick
Apricot Pineapple Compote
  • 2 tablespoons apricot preserves
  • ¼ cup Róse
  • ½ teaspoon grated fresh ginger
  • ⅓ cup diced fresh pineapple
  • 1 tablespoon unsalted butter
  • ½ cup Oren's Coconut Chili Macadamia Nuts, chopped
  1. Place ingredients in a small saucepan, bring to a low boil, then turn down the heat to simmer for 15-20 minutes. Add butter at the end, stir as it melts. Cool before serving.
  1. Preheat oven to 350 degrees, spray ovenproof dish with cooking spray.
  2. Place salmon flesh side up in dish, drizzle with olive oil and sprinkle with kosher salt and black pepper to taste.
  3. Bake salmon about 20 minutes until cooked through and flesh is opaque.
  1. Plate your fillets and spoon compote over the top, sprinkle with the coconut macademia nut mixture.
You could substitute unsweetened coconut, macadamia nuts and a pinch of cayenne toasted together with a bit of olive oil if you want to try making this combo at home.




I purchased all goods myself and received no compensation or request for this review of these products.



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4 Responses to Chinook Salmon with a Tropical Twist

  1. Denise | TLT says:

    Nothing beats macademia nuts (my favorite), and definitely not when they’re combined with something this fresh from Monterey (had such a great time there years ago). Love the look and sound of this salmon dish, Robin!

    • Robin E. H. Ove says:

      Thanks Denise! What a treat to know you’ve seen my neck of the woods, now I just have to fly to yours someday 🙂

  2. nusrat2010 says:

    That pink flesh is to die for ! Ginger, pineapple, nuts … your recipe smells like home 🙂
    Fabulous photos.

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