Grilled Salmon with Pineapple



The other day I challenged myself to step outside of my comfort zone and fuse two flavors that seemingly would not work well together. When most people think of pineapple they think of Hawaii or maybe a pina colada. When most people think of salmon, it is usually poached for a salad or lightly grilled or baked. What I wanted to create was a dish that would allow all of my ingredients to stand on their own, while complimenting each other at the same time.

First, I went to the store and got two skinless salmon filets about 5 oz. each. I picked up a can of pineapple circles, some fresh dill and some Italian dressing. Once home, I placed my salmon in a baking dish and seasoned the fish with salt and black pepper. In a separate bowl, I combined cup of Italian dressing, the fresh dill and the juice from the can of pineapples. I whisked all of the ingredients together and poured the marinade over the salmon. I let the salmon marinade at room temperature for 1 hour.


In the mean time, I prepared my grill by placing it on high heat and spraying my grill racks with oil spray. When grilling fish, you must spray down your racks aggressively. Now it was time to place my salmon on the grill. Once on the grill, I immediately reduced my heat to medium/low. I allowed my fish to cook on one side for about 7 minutes before turning. Once the fish was


on both sides, I removed the salmon and placed the fish in a baking dish and set aside. I then placed my rings of pineapple on the grill and browned them as well. I placed the grilled pineapple on top of my salmon in my baking dish.

It was now time for my my fish to go into the oven, I baked the salmon at 325 degrees for 10 minutes. While the fish was baking, it was time to prepare my sauce. In a sauce pan, I added cup Italian dressing, 1 tablespoon lemon juice, 1 teaspoon mustard and 1 tablespoon unsalted butter. I simmered the sauce on low for 5 minutes. At this time I could start to smell the grilled fish in the oven. What was so amazing was the aroma of the sweet pineapple once it had been grilled. I could also smell the fresh dill and the herbs from the dressing, I knew this was going to be good.

Once baked, I removed the salmon from the oven and placed the fish and the grilled pineapple rings onto a platter. I then poured my sauce on top and sprinkled the fish with some more fresh dill. The key to this dish was the sweetness of the fruit mixed with the light vinegar of the dressing. It turned out to be everything I wanted. I accomplished my task of fusing two completely different flavors together. I hope you step out of your comfort zone and give this recipe a try, I know you will enjoy it.

Eat Well!

Chef Brian

Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country. In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.For more recipes and to receive your free cookbook, visit his site.

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