1/1 Photo of Grilled Chipotle Salmon With Pineapple Cilantro Rice
1 hr 45 mins
1 hr 15 mins
The zip of the chipotle is cooled by the ginger sauce and pineapple rice. Make this as hot as you would like by leaving the seeds in the peppers or removing them for less heat.
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- 1 -2 canned chipotle chile in adobo, finely minced
- 3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
- 3 tablespoons brown sugar
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, pressed
- 1 teaspoon kosher salt
- 1 cup dry white wine or 1 cup unsweetened apple juice
- 2 tablespoons sugar
- 2 tablespoons fresh ginger, grated
- 2 tablespoons key lime juice
- 2 tablespoons butter, softened
- 1 teaspoon cornstarch
- 1 scallion, thinly sliced
- 1Mix all ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
- 2Approximately 10 to 15 minutes before placing the salmon on the grill, began preparing the rice by heating the 1 tablespoon olive oil in a medium saucepan. Stir in chopped onion and cook for 3 minutes; add rice and sauté an additional minute.
- 3Add pineapple, pineapple juice, water, and salt; bring to a boil, cover and reduce heat to low. Simmer for 20 minutes or until liquid is absorbed and rice is tender. Fluff with fork and stir in chopped cilantro.
- 4Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
- 5While salmon is cooking, prepare the sauce by bringing to a boil the white wine, sugar, ginger and lime juice. Reduce to 3/4 cup; this should take about 7 to 10 minutes.
- 6Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
- 7Mix cornstarch with a small amount of water until smooth, whisk into wine along with butter. Cook 1 minute or until thick, add scallion and keep warm.
- 8To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.
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Nutritional Facts for Grilled Chipotle Salmon With Pineapple Cilantro Rice
Serving Size: 1 (497 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 702.9
- Calories from Fat 208
- Total Fat 23.2 g
- Saturated Fat 6.2 g
- Cholesterol 102.7 mg
- Sodium 1041.1 mg
- Total Carbohydrate 74.6 g
- Dietary Fiber 2.9 g
- Sugars 31.9 g
- Protein 38.3 g
The following items or measurements are not included:
chipotle chiles in adobo
white wine vinegar