Prep 30 mins
Cook 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.
- 4 (680.38 g) salmon fillets
- 1 medium sweet onion, sliced 1/4 inch thick
- 1-2 canned chipotle chile in adobo, finely minced
- 44.37 ml adobo sauce, from the can of chipotle peppers in adobo seasoning
- 44.37 ml brown sugar
- 29.58 ml olive oil
- 29.58 ml white wine vinegar
- 1 garlic clove, pressed
- 4.92 ml kosher salt
- 236.59 ml dry white wine or 236.59 ml unsweetened apple juice
- 29.58 ml sugar
- 29.58 ml fresh ginger, grated
- 29.58 ml key lime juice
- 29.58 ml butter, softened
- 4.92 ml cornstarch
- 1 scallion, thinly sliced
- 14.79 ml olive oil
- 59.14 ml sweet onion, diced
- 236.59 ml basmati rice
- 226.79 g can crushed pineapple, undrained
- 177.44 ml pineapple juice
- 118.29 ml water
- 4.92 ml kosher salt
- 59.14 ml cilantro, minced
- Mix all ingredients for the marinade, reserving 3 tablespoons. Pour the marinade over the salmon, place in refrigerator and allow to marinade for 1 hour.
- Approximately 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.
- Add 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.
- Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
- While 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.
- Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
- Mix 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.
- To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.
Really excellent rice! I used some leftover grilled pineapple that had been brushed with tequila. I also used red onion because I had half of one to use up, and sauteed about the same amount of diced red bell pepper with the onion for the same reason. Will definitely make again. The salmon sounds good too but my partner does not eat seafood unfortunately.
This was great. We eat lots of salmon and this was a nice change. I didn't do the grilled onions and didn't miss them. Don't skip the sauce though, it made the meal. It looks like lots of work, but really it came together nicely without too much effort.
Let me preface this by saying I love pineapple, I just don't like it hot. I thought I'd give this recipe a shot though because it sounded interesting. As I was getting everything measured out and ready, I thought each thing; marinade, sauce and rice ingredients, smelled good individually, but how would they be together. There's quite a mix of aromas and flavors going on here! But I gotta say, this was fantastic. Everything blended together wonderfully. The only thing I did differently from the recipe is to cook the salmon in the oven at 500 degrees for 15 minutes. I put the onions on the grill pan after 10 minutes. I would be proud to serve this to even the most special of guests!! Outstanding!