During the summer I grill a lot of meat and fish, and serve them with fresh salsas. Since my tomatoes up until now have been slim-pickings, I made Pineapple Salsa to spoon over pieces of grilled salmon with a dry spice rub.
PINEAPPLE SALSA
• 1 pineapple, flesh cubed into small chunks
• 1 red bell pepper, diced
• red onion, small dice
• jalapeno pepper, small dice
• juice of 1 lime
• pinch of kosher salt
• cilantro, leaves chopped
1. Combine ingredients. Amounts of each are up to you.
SALMON SPICE RUB
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
1. Mix together spice rub mixture. Rub into salmon fillet pieces. (Remaining spice mix can be kept in an airtight jar or zip-lock bag for a later time later use.) Arrange fish on a plate in one layer and chill fish, covered, for 2 hours.
2. Grill salmon and smother in fresh pineapple salsa. ENJOY!
• 1 pineapple, flesh cubed into small chunks
• 1 red bell pepper, diced
• red onion, small dice
• jalapeno pepper, small dice
• juice of 1 lime
• pinch of kosher salt
• cilantro, leaves chopped
1. Combine ingredients. Amounts of each are up to you.
SALMON SPICE RUB
• 2 tablespoons chili powder
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
1. Mix together spice rub mixture. Rub into salmon fillet pieces. (Remaining spice mix can be kept in an airtight jar or zip-lock bag for a later time later use.) Arrange fish on a plate in one layer and chill fish, covered, for 2 hours.
2. Grill salmon and smother in fresh pineapple salsa. ENJOY!
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