Grilled Salmon with pineapple salsa

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


For the salmon:

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.

For the Beurre Blanc:

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

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