Sweet & Spicy Salmon with Grilled Pineapple and Poblano Salsa
Prep: 15 minutes • Grill: 13 minutes
Makes: 4 (1 salmon fillet, 6 tablespoons salsa) servings
1/2small red onion
3 tablespoons Weis Quality Pure Olive Oil
1 poblano pepper
1/4cup loosely packed fresh cilantro sprigs
1 tablespoon fresh lime juice
1/4teaspoon kosher salt
1/4teaspoon Weis Quality Ground Black Pepper
2 tablespoons Weis Quality 100% Pure Honey
2 teaspoons Weis Quality Chili Powder
2 teaspoons Weis Quality Garlic Powder
1/2teaspoon McCormick® Ground Cayenne Red 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 pepper 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 and 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 a 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:
438 Calories, 23g Fat (3g Saturated), 107mg Cholesterol, 247mg Sodium,
19g Carbohydrates, 2g Fiber, 14g Sugars, 9g Added Sugars, 40g Protein