Favoreats
Favoreats LLC
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INGREDIENTS
1
avocado, diced
1 cup
cherry tomatoes, finely chopped
1
quarter of a medium, red onion, thinly sliced
Juice of a half a lime
Salt,
2 tbsp
parsley, chopped
PREPARATION
1
.Combine all ingredients in a bowl and gently stir to combine.
2
. Cover, and store in the refrigerator until ready to serve.
3
. Enjoy!
INGREDIENTS
1
whole pineapple
1/2 cup
water
1/2 cup
sugar
2 tbsp
chile flakes
2 tsp
salt
2 cloves
garlic garlic, minced
1 tbsp
cornstarch
2 tbsp
water
2
salmon fillets
PREPARATION
1
. Preheat your oven to 375°F (190°C).
2
. Cut pineapple in half lengthwise, cutting from root through the leaves.
3
. Hollow out the pineapple by slicing around the perimeter, leaving a ½” border. 4. Slice the pineapple inside the cut border, and scoop out with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
5
. Add 2 cups of pineapple and water to a blender and blend until smooth.
6
. Pour pineapple purée into a saucepan set over medium heat.
7
. Add sugar, chile flakes, salt, and garlic to the pan and bring to a simmer. Stir frequently until sauce has become lighter in color and slightly thickened.
8
. In a separate small bowl, combine cornstarch with water to make a slurry. Add the slurry to the sauce, cooking until sauce has thickened, about 4-7 minutes. 8. Remove the pan from the heat.
. Place the salmon on a parchment paper-lined baking sheet and cover each fillet with the sauce
10
. Bake for 12-15 minutes, depending on your desired doneness.
11
. Serve in the pineapple bowls over rice with extra pineapple sweet chile sauce on the side. Enjoy!
INGREDIENTS
1 cup
pineapple, chopped
1/2 cup
frozen strawberries
1 tbsp
lime juice
1 tbsp
sugar
1/2 cup
coconut rum
2 cups
ice