Wild Salmon Fillets With Pineapple and Chipotle Salsa
Perfectly grilled salmon filets with a sweet and tangy salsa.
Servings: 4 servings
Ingredients
Grilled Wild Salmon Fillets
- 4 Wild Alaskan Skin-On Sockeye Salmon
- 2 tablespoons butter, melted
- 1 lime, cut into 4 wedges
- 4 cilantro sprigs
- Salt
- Pepper
Grilled Pineapple and Chipotle Salsa
- 1/4 pineapple
- 1/2 red bell pepper
- 1/4 red onion, chopped
- 2 teaspoons chipotle chile canned in adobo sauce, puréed
- 2 teaspoons fresh lime juice
- 1 tablespoon fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 1 pinch black pepper
Instructions
Grilled Pineapple and Chipotle Salsa
- Preheat grill to medium heat.
- Remove exterior pineapple skin and place pineapple on grill briefly until char-marked on all sides.
- Cool completely, then separate 1/4 of pineapple for salsa; remove core then cut into 1/4-inch-thick slices.
- Place red bell pepper on the grill until skin is blistered, then peel, seed, and chop into 1/4-inch diced pieces.
- Peel onion, slice into 1/4-inch thick slices, and grill until browned.
- Cool completely, then dice into 1/4-inch chunks.
- Combine all ingredients in a medium bowl and mix until well-combined.
- Chill until serving.
Grilled Wild Salmon Fillets
- Add salmon fillets to pre-heated grill.
- Brush with melted butter and sprinkle with salt and pepper.
- Grill for about 3-4 minutes on each side or until fish turns opaque.
- Top each fillet with a heap of grilled pineapple and chipotle salsa and garnish with a lime wedge and a fresh cilantro sprig.