Grilled Salmon and Pineapple

Outdoor Chef tells us how he likes to grill or even bake salmon... plus a tasty grilled pineapple recipe!<br>

This is a simple but good recipe that can be used for the oven or the grill. I use a Cedar Plank most of the
time but have done it straight on the grill or in the oven on a rack. Soak the plank for at least two hours.

If planking, use a Salmon filet with skin on one side, if grilling directly remove the skin. I make a marinade of
one part Dry Sherry and three parts Soy Sauce, marinate for 1-2 hours, no longer!

Remove from marinade, sprinkle on Raging River Rub from Dizzy Pig, I also like to add a little Sugar in
the Raw on top of the rub, let rest for at least 30 minutes before placing in the oven or on the grill, if using
a plank, oil the plank before placing the Salmon on the Plank, if using a grill be sure to oil the grates just
before you place the Salmon on the grill. I cook at about 350 degrees, should take about 45 minutes on
the plank and about 20-30 on the grill. I check for doneness with a temperature probe, looking for 140-145
degrees. When salmon gets to 130 I drizzle with a mixture of 2 TBSP Butter and 3-4 TBSP Real Maple
Syrup.

After removing from the grill or oven, squeeze a little fresh Lime Juice on the Salmon and then make a �tent�
of foil over the meat and let it rest for five minutes or so before serving.

 

SIMPLE GRILLED PINEAPPLE WITH CHILE POWDER

Peel a fresh pineapple and slice in �� thick rings. Lightly coat both sides with Kosher
Salt and a little Chile Powder. Grill till tender, sprinkle on a light dusting of Sugar in the
Raw or brown sugar.
The salt actually brings out the sweetness of the fruit.
Adjust the salt and Chile Powder to suit your taste.

Page: [[$index + 1]]
comments powered by Disqus