Pepper Pineapple Salmon

Something Extra
Spring 2015

Recipe Theme

Welcome Spring! Check out our latest collection of recipes, including seasonal cherries, baseball eats and delicious lamb.


Pepper Pineapple Salmon

Pepper Pineapple Salmon
1 large red bell pepper
1 (1/2 -inch thick) slice 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.

Prep: 20 minutes, Cook: 6 to 8 minutes, Serves: 4

1. Grill pepper, pineapple and onion until nicely charred. Remove stem and seeds from pepper and cut into quarters; setting aside 1 quarter.

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.

Nutritional Information:
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


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