|Chipotle Grilled Salmon with Pineapple Avocado Salsa|
Have I mentioned that we eat a lot of fish? Ummm, yeah. Probably too many times. The reason? My daughter, Katie is a pescatarian. Other than fruits, veggies, grains and chocolate…she only eats seafood. No meat, chicken, pork or other living things with two to four legs (fins are fine). I’m putting this recipe up today to celebrate that she has so graciously committed to this for six months now! I’m so proud of her! Having the resolution at fifteen years old to persevere amidst chicken wings, hamburgers, hot dogs and meatballs…is pretty commendable. She’s my hero! :)
This salmon has a spicy kick from the chipotle powder (Katie loves spicy food) and some sweetness from the dark brown sugar to make your tongue even more happy! The salmon would be delicious if you just stopped there, but, you’d be missing the best part! The salsa! This makes more salsa than you’ll ever need for the salmon…kind of on purpose! Because, while the salmon is on the grill, you’ll need to break out a bag of tortilla chips (there are some really good baked ones), throw in a margarita, put on some Gipsy Kings and dance! :)
Chipotle Grilled Salmon with Pineapple Avocado Salsa
Pineapple Avocado Salsa
1 pineapple, cut into a small dice
1/2 small red onion, finely diced
1 medium to large jalapeño, finely diced (remove the seeds and ribs if you don’t like heat)
1 avocado, cut into a small dice
1 – 2 T. fresh cilantro, finely chopped (use parsley if you don’t care for cilantro)
zest and juice of 2 large limes
1 packet stevia or about 2 – 3 t. honey
1/2 t. sea salt
4 portions of salmon
3/4 – 1 t. chipotle powder (depending on how spicy you like it)
3 T. dark brown sugar
1/4 t. sea salt
1/4 t. black pepper
Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips.
Preheat your grill on high heat.
On a baking sheet without sides, create a “tray” large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray.
In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well.
Slide the “tray” onto the grill and close the lid of the grill. Reduce the heat to medium and allow to cook for about 15 to 20 minutes, depending on how hot your grill gets.
When done, (be careful!) and slide the tray back onto your baking sheet.
Serve as is, or with the salsa on top!
- Try serving with a side salad and rice. I used Trader Joe’s Harvest Grains Blend and made a simple pilaf with it.
- Cilantro has a strong flavor, so go easy on it if you’re not sure you like it. You can always add more if you do. Parsley works just as well.
- The salsa will keep in the fridge. I can’t tell you for how long…we polished it off in a day!