Cooking spray for frying pan
17 fresh or canned pineapple rings
1 fillet of big salmon (about 3 lbs.)
black pepper, freshly ground
3 tablespoons melted butter
3 tablespoons sweet chili sauce
2 tbsp. cilantro, finely chopped
3 minced garlic cloves
2 tablespoons freshly grated ginger
2 tablespoons toasted sesame oil
a half teaspoon crushed red pepper flakes
Sesame seeds, toasted, for garnish
Green onions, thinly cut, for garnish
For serving, lime wedges
Preheat the oven to 350oF. Line a large rimmed baking sheet with foil and lightly coat with cooking spray. Arrange pineapple slices in a uniform layer in the center of the foil.
Season the salmon on both sides with salt and pepper and serve on top of pineapple pieces.
Whisk together the butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes in a small bowl. Brush the salmon fillet all over with the mixture.
Bake for 25 minutes, or until the salmon is cooked through. Preheat the oven to broil for 2 minutes, or until the fish is slightly browned. Serve with lime wedges and garnished with sesame seeds and green onions.