Pepper Pineapple Salmon

Something Extra
Summer 2014

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


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Pepper Pineapple Salmon
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.

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.

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