By PaulaG on July 03, 2005
Photo by PaulaG
Photo by PaulaG
"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."
Serving Size: 1 (497 g)
Servings Per Recipe: 4
"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!"
"LOVED the rice! Salmon was a bit on the spicy side, but could easily be remedied next time. Thanks for posting!"
"This was amazing! I will definitely make this again! I didn't have any sweet onion so I used shallots for the rice and added the reserved marinade for the grilled onions to my glaze. Overall, VERY tasty...the husband even liked it! Thanks for sharing this wonderful recipe. I am passing it out to all my fam and friends:)"
"Okay, well I am sure that I would love the salmon, but I only made the rice--and it was great, even though I forgot the cilantro at the end! Super easy and great flavor! Thank you for a keeper side dish!"
"My husband loved this recipe so much I had to make it two weeks in a row. He especially liked the marinade on shrimp which we then grilled together with the salmon. I pureed the entire can of chiles and used a tablespoon of it mixed with 1/4 c mayo & 1/4 c plain yogurt for dipping the shimp."
"Terrific! I was cautious in my use of chipotles and adobo (hot stuff!) but I love the smokey taste--a lovely entree, Paula!"
"Wonderful salmon! This marinade is so good - we can't wait to use it again for both salmon and chicken. When we had this my dh said "you're getting really good at cooking salmon on the grill" -- thanks Paula -- I can use comments that that every night! I changed the pineapple rice around a bit so I could cook it in the rice cooker, but we scraped the bowl. I forgot to make the sauce, but won't forget next time! Thanks for sharing this scrumptious recipe which we will be having often this summer!"