Pepper Pineapple Salmon


Something Extra
Fall 2014

Recipe Theme

Explore the different flavors of Fall with recipes from our latest edition of Something Extra!

 

Recipe Center

Pepper Pineapple Salmon
Pepper Pineapple Salmon
Ingredients
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)
Directions

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.

Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.