Love this! I can eat this on the regular!

Now, y’all might think salmon and pineapple—is that truly a Midwestern thing? Well, I’ll tell ya, it may not have started here amongst the cornfields and cattle, but it sure has found a cozy place on our dinner tables. The thing is, salmon has always been a treat around these parts, a special catch that reminds you of the richness of nature and the festivals we have when the fish are running. But when you pair it up with pineapple, which isn’t a local fruit but one we embraced with open arms during the mid-20th century, you get a sweetness and tang that kids and the elderly alike just can’t resist. It offers a reminder of the tropical flavors brought back by returning soldiers from the Pacific, adding a bit of exotic flair to our solid, hearty cooking. So why would you want to make Slow Cooker Salmon with Pineapple? Well, darling, it’s both a nod to tradition and an opportunity to break bread with something a touch different, something that’ll surprise the taste buds but still feels like home.

Serving up this tender, flaky salmon, you’ll want sides that complement the sweet and savory. I like to go for a helping of wild rice—a nod to our Northern neighbors and their traditions—or maybe a casserole potato, creamy and rich. And don’t forget your greens; a crisp salad with a simple vinaigrette or some sautéed spinach does the trick. And I find a piece of cornbread, with a touch of honey in the batter, just rounds the meal out nicely.

Servings: 4 servings

– 4 salmon fillets (about 6 ounces each)
– Salt and freshly ground black pepper to taste
– 1 pineapple, peeled, cored and cut into chunks
– 1 medium onion, sliced
– 1 red bell pepper, sliced
– 1/4 cup brown sugar
– 2 tablespoons lemon juice
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 garlic clove, minced
– 1/4 teaspoon red pepper flakes (optional for a little kick)
– Fresh cilantro or parsley for garnish