INTROTEXT
Grilled Pineapple Salmon
Equipment
- Grilling plank
- Cooking twine
Ingredients
- 1 grilling plank
- 1 salmon fillet with skin and scales (about 14 oz)
- 1 pineapple
- 3 tbsp teriyaki sauce
- 3 tbsp olive oil
- 1 lime (juice)
- 2 cloves garlic, minced
- 2 tbsp chopped cilantro
- 1 grilled red bell pepper
- 1/2 cucumber
- 1 red onion
- 5 cilantro leaves
- 1 lime (juice and zest)
- 2 tbsp teriyaki sauce
- 1 tsp sea salt
Instructions
- Let the grilling plank and cooking twine soak in water while you prepare the rest of the meal, starting with the marinade. Combine the teriyaki sauce, olive oil, lime juice, garlic, and cilantro and mix well.
- Place the salmon on the grilling plank and brush the marinade over the fillet.
- Cut off about ⅓ of a pineapple lengthwise and make several horizontal slits in the pulp. Bend the pineapple piece back and forth a bit to make it more flexible and then tie it to the salmon with the cooking twine.
- Place the grilling plank with the salmon and pineapple on the grill, close the lid, and let it cook for about 1 hour. The grilling plank will give the fish a nice smoked taste.
- Meanwhile, prepare the pineapple salad. Hollow out the other piece of pineapple and cut the fruit into small chunks. Roast the peppers on the grill, remove the skin, and let it cool before chopping it into bite-sized chunks. Place the pineapple and pepper chunks in a bowl, together with the chopped cucumber and red onion. Add the lime juice and zest, teriyaki sauce, and cilantro and season with salt. Mix well and let it cool for about 30 minutes. Pour the salad into the hollowed out pineapple and serve with your grilled pineapple salmon.
