Grilled Salmon with pineapple salsa
1/2 medium fresh pineapple, peeled and cut into 1/2 inch slices
1 small onion, diced
2 jalapeno peppers, seeded and diced
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
4 (6 ounce) salmon fillets
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes.
Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled.
Brush salmon fillets with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on each side or until fish flakes easily with a fork. Serve with pineapple salsa.
Tip: Cold butter keeps the emulsion from breaking.
1 cup dry white wine
½ cup white wine vinegar
1 Tbsp finely chopped shallot
1 lb. unsalted butter, cold
Kosher salt, to taste