Spicy Pineapple Salmon with Buttermilk Mac & Cheese, Wild Rice and Yams

 

Preparation Time:

30 min

Difficulty:

Novice

Ingredients:

• 150g of salmon fillet
• 100g of fresh pineapple, diced
• 1 tablespoon of soy sauce
• 1 teaspoon of chili flakes
• 1 tablespoon of olive oil
• 50g of elbow macaroni
• 100ml of buttermilk
• 1 tablespoon of butter
• 50g of cheddar cheese, grated
• 50g of wild rice
• 100g of yams, peeled and diced
• Salt to taste
• Pepper to taste

Kitchen Tools Needed:

• oven
• pot
• pan
• baking dish
• whisk
• knife

Instructions:

• Preheat the oven to 200°C (400°F).
• In a bowl, mix pineapple, soy sauce, chili flakes, and olive oil. Place the salmon fillet in a baking dish and coat with the pineapple mixture.
• Bake the salmon for about 15-20 minutes or until cooked through.
• While the salmon is baking, boil water in a pot, add a pinch of salt, and cook elbow macaroni until al dente.
• In another pot, cook wild rice according to package instructions.
• In a small pan, melt butter and add buttermilk, stirring continuously. Gradually add cheddar cheese, whisking until melted and smooth. Season with salt and pepper.
• Once the macaroni is cooked, drain it and combine with the cheese sauce.
• In the last few minutes, steam the diced yams until tender, about 10 minutes.
• Serve the baked salmon with a side of buttermilk mac & cheese, wild rice, and yams.

Macros:

• Total Calories: 533kcal
• Carbs: 76g
• Proteins: 41g
• Fats: 23g