Sweet & Spicy Salmon with Grilled Pineapple and Poblano Salsa
Prep: 15 minutes
Grill: 13 minutes • Serves: 4
1/2 small red onion
3 tablespoons olive oil
1 poblano pepper
1/4 cup loosely packed fresh cilantro sprigs
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons honey
2 teaspoons chili powder
2 teaspoons garlic powder
1/2 teaspoon ground cayenne pepper
4 fresh salmon fillets (about 6 ounces each)
1.Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of pineapple and onion with 1 tablespoon oil; place on hot grill rack. Add poblano to hot grill rack; cover and cook 7 minutes or until grill marks appear, turning once and removing pineapple after 5 minutes. Transfer pineapple, onion and poblano pepper to cutting board; cool and remove stem and seeds from poblano pepper. Coarsely chop pineapple, onion and poblano pepper; transfer to food processor.
2.Add cilantro, lime juice, and 1/8 teaspoon each salt and black pepper to food processor; pulse until slightly chunky. Makes about 1-1/2 cups.
3.In small bowl, stir honey, chili powder, garlic powder, cayenne pepper, and remaining 2 tablespoons oil and 1/8 teaspoon each salt and black pepper; brush over salmon. Place salmon on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Serve salmon topped with salsa.
Approximate nutritional values per serving (1 salmon fillet, 6 tablespoons salsa):
438 Calories, 23g Fat (3g Saturated), 107mg Cholesterol,
247mg Sodium, 19g Carbohydrates, 2g Fiber, 40g Protein