Pepper Pineapple Salmon
1 large red bell pepper
1 1/2-inch thick slices fresh pineapple
2 1/2-inch thick slices red onion
1 tbsp. red wine vinegar
1 tsp. sugar
1/4 tsp. salt
1 clove garlic, minced
2 tbsp. butter, melted
2 tbsp. pineapple juice
1/2 tsp. cayenne pepper
1/2 tsp. ground coriander
1/2 tsp. garlic salt
4 salmon fillets (about 1½ lbs. total)
Hot, cooked couscous (optional)
Taking its cue from harissa paste, this dish perfectly complements the sweet topping. Grilled chicken or pork chops also work great in this recipe.
2. Remove skin and core from pineapple and chop coarsely. Coarsely chop larger amount of bell pepper and onion and place in a small bowl with vinegar, sugar, salt and garlic. Cover and chill until ready to serve (may be prepared 1 day ahead).
3. Chop reserved pepper until it’s almost a paste. Place in a small bowl and stir in butter, juice and seasonings.
4. Cook salmon on a well-oiled grill for 3 to 4 minutes on each side or until it’s cooked to your liking. Transfer to 4 plates and immediately top with equal amounts of butter and pineapple mixture. Serve over couscous if you like, topped with pineapple relish.
364 calories, 27 g protein, 23 g total fat (8 g sat.), 11 g carbohydrate, 2 g fiber, 7 g sugar, 85 mg cholesterol, 346 mg sodium, 9 points