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Grilled Salmon with Chipotle-Honey Glaze with Pineapple Salsa

Posted by Peggy on June 17, 2011

Grilled Salmon with Chipotle-Honey Glaze with Pineapple Salsa
Recipe: Salmon

Ingredients

  • 1/3 cup honey
  • 1/4 cup fresh chopped cilantro, plus extra sprigs for garnish
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons minced fresh or crystallized ginger
  • 1 tablespoon minced (canned) chipotle chiles*
  • 4 salmon steaks

Instructions

  1. Clean and oil grill grates. Prepare a gas or charcoal grill to medium-high heat.
  2. Combine honey, cilantro, soy sauce, ginger and chipotles, adjust seasonings to taste.
  3. Brush both sides of salmon steaks with honey mixture. Let salmon sit at room temperature 15 minutes, turning once, to absorb marinade flavors. Grill salmon until opaque in center, about 4 to 5 minutes on each side, basting once with remaining glaze. Serve topped with Grilled Pineapple Salsa.

*I prefer using the inexpensive canned chipotles in adobo sauce located in the Hispanic section of most area groceries.

Marinating Time: 15 minutes

Active Time: 50 minutes

Number of servings (yield): 4

Copyright © Peggy Lampman's dinnerFeed.
Recipe: Pineapple Salsa

Ingredients

  • 4 (3/4-inch thick) slices fresh pineapple
  • 1 red bell pepper
  • Light oil or cooking oil spray
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons minced crystallized or fresh ginger
  • 1-2 teaspoons canned chipotle chile in adobo sauce, minced

Instructions

  1. On well-oiled grates, preheat grill to medium-high heat. Grill pineapples until grill-marked on both sides. Grill peppers until just blackened, then place in a plastic or paper bag to steam.
  2. When peppers are cool enough to handle, remove blackened skin with your fingers. With a knife, remove stem end, membranes and seeds. (If you rinse the pepper, you rinse away flavor.)
  3. Chop pineapple and peppers into a large dice, and combine with onion, cilantro, lime juice, sugar, ginger, 2 tablespoons jalapeno and 1 teaspoon chipotle peppers. Season with kosher salt to taste and additional jalapeno and chipotle peppers, as desired.
Copyright © Peggy Lampman's dinnerFeed.