Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1 tbsp olive oil
- 1 ripe pineapple, peeled and diced
- 1/2 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Special Equipment Needed:
- Grill
- Tongs
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cumin.
3. Brush the salmon fillets with olive oil and season with the spice mixture.
4. Place the salmon fillets on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 145°F.
5. While the salmon is cooking, prepare the pineapple salsa. In a mixing bowl, combine the diced pineapple, red onion, jalapeno pepper, cilantro, lime juice, salt, and pepper. Mix well.
6. Once the salmon is cooked, remove it from the grill and let it rest for a few minutes.
7. Serve the salmon with a generous spoonful of pineapple salsa on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: medium-high heat
- Internal temperature of salmon: 145°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 14g
- Carbohydrates: 20g
- Protein: 36g
- Sodium: 350mg
- Sugar: 14g
Substitutions for ingredients:
- Instead of salmon, you can use any other type of fish such as tilapia or cod.
- If you don't have fresh pineapple, you can use canned pineapple chunks instead.
- If you don't have cilantro, you can use parsley or basil instead.
Variations:
- You can add diced avocado to the pineapple salsa for a creamier texture.
- You can add diced mango or peach to the pineapple salsa for a sweeter flavor.
- You can add diced red bell pepper to the pineapple salsa for a pop of color.
Tips and Tricks:
- Make sure to brush the salmon fillets with olive oil before seasoning them to prevent them from sticking to the grill.
- Let the salmon rest for a few minutes before serving to allow the juices to redistribute.
- If you don't have a grill, you can cook the salmon in a skillet on the stove over medium-high heat.
Storage Instructions:
- Store any leftover salmon and pineapple salsa in separate airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat the salmon, place it in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
- To reheat the pineapple salsa, simply microwave it for 30 seconds or until warmed through.
Presentation Ideas:
- Serve the grilled salmon on a bed of rice or quinoa for a complete meal.
- Garnish the dish with additional cilantro or lime wedges for a pop of color.
Pairings:
- This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Grilled vegetables such as zucchini or asparagus
- Roasted sweet potatoes
- Garlic bread
Troubleshooting Advice:
- If the salmon is sticking to the grill, make sure to brush it with enough olive oil before seasoning it.
- If the pineapple salsa is too spicy, remove the seeds from the jalapeno pepper before mincing it.
Food Safety Advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Pineapple salsa is a popular dish in Latin American cuisine, where it is often served with grilled meats and seafood.
Flavor Profiles:
- The grilled salmon has a smoky and slightly spicy flavor from the seasoning, while the pineapple salsa is sweet and tangy with a hint of heat from the jalapeno pepper.
Serving Suggestions:
- Serve the grilled salmon and pineapple salsa with a side of rice or quinoa for a complete meal.
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