Wild Salmon Fillets with Grilled Pineapple and Chipotle Salsa

Prep time: 30 min

Cook time: 8 min

Serves: 4

Wild Salmon Fillets with Grilled Pineapple and Chipotle Salsa

Omaha Steaks Wild Salmon Filets take on a sweet, tangy flavor when topped with grilled pineapple and the contrasting spiciness of this chipotle salsa. Be sure to start with a well-cleaned grill rack, since you'll be cooking pineapple and peppers directly on the rack before cooking the fish.

Featured Omaha Steaks Product

Wild Alaskan Skin-On Sockeye Salmon

4 (6 oz.) fillets

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Ingredients

4 ea. Omaha Steaks Wild Salmon Fillets
2 Tbsp. melted butter
Salt and pepper, to taste
1 recipe Grilled Pineapple and Chipotle Salsa (recipe below)
4 ea. lime wedges
4 ea. cilantro sprigs

Grilled Pineapple and Chipotle Salsa:

1/4 ea. pineapple
1/2 ea. red bell pepper
1/4 ea. red onion
2 tsp. chipotle chile canned in adobo sauce, puréed in blender
2 tsp. lime juice, fresh
1 Tbsp. cilantro, fresh chopped
1/4 tsp. kosher salt
Pinch black pepper

Preparation

Clean and preheat grill.
Brush salmon with melted butter and sprinkle with salt and pepper.
Grill for about 3-4 minutes on each side or until sides of fish turns opaque.
Top each piece of fish with a generous portion of the Grilled Pineapple and Chipotle Salsa.
Garnish each piece of fish with a lime wedge and a fresh cilantro sprig.

Grilled Pineapple and Chipotle Salsa:

Peel the pineapple then slice into 1/4" thick slices. Quickly grill on a hot grill until marked on both sides. Cool completely, remove core then cut into 1/4" dice.
Place the red bell pepper on the grill until skin is blistered. Peel and seed. Chop into 1/4" dice.
Peel the onion and slice into 1/4" thick slices. Place on grill until browned. Cool completely. Chop into 1/4" dice.
Combine all ingredients in a mixing bowl and mix well.