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.

Slow Cooker Salmon with Pineapple
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

1. Season the salmon fillets generously with salt and pepper, and place them in the bottom of the slow cooker.

2. Toss the pineapple chunks, sliced onion, and red bell pepper on top of the salmon.

3. In a small bowl, combine the brown sugar, lemon juice, soy sauce, grated ginger, minced garlic, and red pepper flakes if you're using them. Stir this mixture well and pour it evenly over the salmon and vegetables.

4. Cover and cook on low for about 2-3 hours, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook; all slow cookers are a little different.

5. Garnish with fresh cilantro or parsley before serving for that burst of color and freshness.

Now, if you're feeling adventurous or just want to mix things up a bit, here are a few variations and tips for our Slow Cooker Salmon with Pineapple.

- If pineapple isn’t your cup of tea or you just want a different fruit to play with, try peaches or mangos for a sweet swap.
- For those who appreciate a bolder taste, a splash of bourbon in the sauce can add a deep, smoky sweetness.
- Should you find yourself without fresh ginger, ground ginger works in a pinch—use about a 1/2 teaspoon for this recipe.
- And if you have leftovers, don't you dare let them go to waste. That salmon is just as delightful atop a salad the next day or flaked into some morning scrambled eggs.

Y’all enjoy now, and remember, cooking is like love—it should be entered into with abandon or not at all.