| Chipotle Salmon with Grilled Pineapple
American Contemporary
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| Amy Angelo gave us a great recipe for spicy salmon paired with cooling grilled pineapple. This easy-to-prepare dish packs a lot of flavor. Serve with steamed rice and a fresh green vegetable.
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| Ingredients |
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1 pound fresh salmon or 2 salmon steak portions
1 chipotle pepper, chopped (from canned in adobo sauce)
2 teaspoons of butter
Salt, to taste
Freshly ground black pepper, to taste
2 slices of fresh pineapple, 1/4 inch thick (rind cut off and tough center removed)
2 tablespoons chopped cilantro
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Steps
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| 1 | Preheat grill. |
| | 2 | Place salmon on a large sheet of lightly oiled, heavy-duty aluminum foil. |
| | 3 | Spoon chopped chipotle on top of each piece of salmon and rub gently into the fish. |
| | 4 | Dot each piece of salmon with butter. Sprinkle lightly with salt and freshly ground black pepper. |
| | 5 | Wrap the salmon in the foil so that it looks like a little package. Place on grill and cook on medium-high setting for about 8-10 minutes. |
| | 6 | Remove salmon from grill and set aside. Let it rest in the packet. |
| | 7 | Place sliced pineapple on the grill, cook for about 3 minutes on each side, until tender with nice grill marks. |
| | 8 | Place grilled pineapple on serving plate. Place salmon on top of the pineapple and garnish with cilantro. |
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| Yield |
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original recipe yield: 2 Servings
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