Charred Pineapple Salsa with Grilled Salmon
A salmon dish that’s slightly sweet.
- 9 Oz Pinapple About 1/2 of a pineapple; Charred and diced
- 1/4 Red Onion Diced
- 1/4 Oz Red Pepper Diced
- 3 Tbsp Fresh Cilantro Chopped
- 2 Tbsp Olive Oil
- 2 Tbsp Rice WIne VInegar
- 1/2 Tbsp Montreal Seasoning
- 4 Oz Salmon Filet
Cut off outer coating of pineapple. Slice pineapple and grill on both sides. Dice pineapple.
In a mixing bowl add diced pineapple with red onion, red pepper, cilantro, 1 ½ tablespoons olive oil, rice wine vinegar, ¼ tablespoon Montreal seasoning and mix well. Chill salsa for 2 hours up to 24 hours.
Marinate salon with ½ tablespoon of the olive oil and ¼ tablespoon of Montreal seasoning and rub ingredient evenly over salmon filets.
Grill salmon to desired internal temperature.
Transfer to serving platter and top with 3 oz of pineapple salsa.
- Total Fat:
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- Dietary Fiber: