Grilled Salmon With Pineapple Salsa
You may often see Grilled Salmon with Pineapple Salsa in deluxe restaurants at a high cost. But you can easily bring this luxurious, restaurant-quality experience home with this recipe.
- 1 cup chopped fresh pineapple
- 2 tbsp chopped red onion
- 2 tbsp chopped cilantro
- 1 tbsp rice vinegar if you don't have rice vinegar, use lime juice instead
- 1 tbsp honey
- Virgin olive-extracted oil
- Black pepper, ground
- 6 oz kin-on salmon fillets with 1/2 inch thick wild salmon with red or pink color for the best quality
Prepare charcoal 20 minutes before grilling. As for the first recipe, the ideal temperature for grilled salmon is 375-400 °F. Place your hand 3-4 inches above the grates. When you can hold your hand in place for one to one thousand counts, the grill is at the right temperature ready.
For the sauce: mix and stir rice vinegar, extra virgin olive-extracted oil, and honey.
Time for a pineapple salsa. Combine pineapple, red onion, cilantro, a little bit of vinegar (or lime juice). Then season with salt and pepper. Set aside.
When charcoal reaches medium-high heat, put the salmon on. Brush salmon with the sauce of the first step and grill. As the first recipe, put the skin side down first. Grilling the skin-side first ensures the fish won't stick to the grates and is easy to flip. Grilling salmon 5-6 minutes per side and flipping only once.
Serve salmon with a salsa top.
- Calories: 285
- Fat: 10g
- Cholesterol: 87 mg
- Sodium: 99 mg
- Carbohydrate: 20g
- Protein: 27g
- Calcium: 26 mg
- Iron: 0.8 mg