Grilled Pineapple Salmon Sandwich
"Tasty, healthy and quick-cooking -- Salmon filets are the perfect choice for summer grilling. This recipe is a delightful blend of the sweet flavors of pineapple and brown sugar, the spicy nature of dry mustard and the smooth light texture of pink salmon. The result is an explosion of flavor!"
- Ready In:
- 13mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 (4 ounce) wild alaskan salmon fillets
- 2 tablespoons dry mustard
- 3 tablespoons light-brown sugar
- onion powder
- water
- 1⁄2 teaspoon soy sauce
- 2 teaspoons olive oil
- kosher salt
- fresh ground black pepper
- 1⁄2 cup crushed pineapple, drained
- 2 tablespoons plain yogurt
- 4 whole wheat rolls, split and toasted
- 4 ounces arugula leaves, rinsed and patted dry
- 4 slices tomatoes
- 4 slices red onions
directions
- Preheat grill to high.
- Take your salmon fillets out of the fridge beforehand so that they have a chance to reach room temperature. Rinse and pat dry the filets with paper towels. Set aside.
- Combine the dry mustard, sugar and onion powder in a small mixing bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and olive oil.
- Brush filets with the mustard sauce; season with salt and pepper.
- Grill the fillets for 2 to 3 minutes on each side. (Cook's Tip: Be careful not to overcook the fish. Use a sharp knife to cut into the center of the fillet at the earliest point in the suggested cooking time range. Salmon should still be slightly pink in the middle, like medium-rare meat, and juicy inside.).
- Remove filets from the grill and set aside.
- Combine the pineapple and the yogurt in a small mixing bowl.
- Spread 2 tablespoons of the pineapple mixture on the bottom of each roll; top with the arugula leaves, salmon, tomato and onion.
- Serve immediately.
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RECIPE SUBMITTED BY
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
