• Chef & Owner, Jajanan Food Truck
• Alum of Monsoon, Kaspars Catering
• Grew up in Indonesia cooking traditional recipes
• Graduate, Seattle Culinary Academy
Indonesian-style pineapple salsa is a great accompaniment to wild-caught salmon. It's tangy and sweet, with a hint of heat, but not too spicy. Served over perfectly baked wild-caught Salmon with a side of roasted potatoes and garlic stir-fried green beans and carrots.
wild salmon, pineapple, lime, jalapeño, red bell pepper, red onion, pineapple vinegar, garlic, cilantro, rosemary, Yukon gold potatoes, green bean, carrot, olive oil, salt, black pepper