Ingredients:
6 salmon steaks or fillets (4oz. each)
1 pineapple, peeled, cored, cut into 1″ chunks
2 tablespoons lime juice
1/2 to 1 teaspoon minced jalapeño pepper
1 tablespoon cornstarch
2 to 3 tablespoons sweet pepper
3/4 cup unsweetened pineapple juice
2 cloves garlic, minced
2 tablespoons minced cilantro
2 tablespoons cold water
1/8 tsp. sea salt
1 pineapple, peeled, cored, cut into 1″ chunks
2 tablespoons lime juice
1/2 to 1 teaspoon minced jalapeño pepper
1 tablespoon cornstarch
2 to 3 tablespoons sweet pepper
3/4 cup unsweetened pineapple juice
2 cloves garlic, minced
2 tablespoons minced cilantro
2 tablespoons cold water
1/8 tsp. sea salt
Method:
For the Pineapple-Cilantro Sauce:
Heat pineapple, pineapple juice, lime juice, garlic and jalapeño pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in sweet pepper and cilantro; heat to boiling. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Season to taste with salt and pepper. Serve warm sauce over grilled salmon.
For the Pineapple-Cilantro Sauce:
Heat pineapple, pineapple juice, lime juice, garlic and jalapeño pepper to boiling in medium saucepan; reduce heat and simmer, uncovered, 5 minutes. Stir in sweet pepper and cilantro; heat to boiling. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Season to taste with salt and pepper. Serve warm sauce over grilled salmon.
For the Salmon:
Heat a grill to medium-high. Meanwhile, prepare salmon fillets. Rinse and pat dry and remove any pin bones. Brush skin with oil. Sprinkle flesh side with salt and pepper. Brush grill grate with oil. Place salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until salmon just starts to release its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve with rice, and with warm sauce.
Heat a grill to medium-high. Meanwhile, prepare salmon fillets. Rinse and pat dry and remove any pin bones. Brush skin with oil. Sprinkle flesh side with salt and pepper. Brush grill grate with oil. Place salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until salmon just starts to release its fat and/or flesh flakes easily, 10 to 15 minutes for most 1-inch-thick fillets. Allow another 10 minutes for each extra inch of thickness. Use a spatula to remove fish from grill and serve with rice, and with warm sauce.
NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb.
Source: Mama's Guide
Source: Mama's Guide
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