Canadian Swiss-crusted Salmon Fillets with Pineapple Salsa

Canadian Swiss-crusted Salmon Fillets with Pineapple Salsa
  • 6 servings
  • 0:15 Preparation
  • 0:17 Cooking
  • 0:32 Total Time


Add all
  • 6x1/3 lb
    (6x150 g)

    salmon fillets

  • pineapple salsa

  • 1 cup
    (250 mL)

    fresh pineapple or canned pineapple, drained and diced

  • 1/2 cup
    (125 mL)

    diced red pepper

  • 2

    green onions, finely chopped

  • 1/4 cup
    (60 mL)

    chopped fresh coriander

  • 1/4 tsp.
    (1 mL)

    ground cumin

  • Salt and freshly ground pepper, to taste

  • crust:

  • 2

    cloves garlic, chopped

  • 3 Tbsp.
    (45 mL)

    chopped fresh parsley

  • 3 Tbsp.
    (45 mL)

    melted butter

  • 1/2

    lemon, grated rind and juice

  • 2/3 cup
    (170 mL)


  • 1/2 cups
    (125 mL)

    shredded canadian swiss

  • salt and freshly ground pepper to taste


Preheat oven to 400°F/200°C.

Place salmon fillets on a baking sheet covered with parchment paper.

Stir together salsa ingredients and let stand at room temperature.

Stir together crust ingredients and divide among fillets, pressing onto fish.

Bake in centre of oven for about 15 minutes.

To brown crust, broil for 1 to 2 minutes.

Serve on a bed of rice with pineapple salsa.

Source: Dairy Farmers of Canada

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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