Grilled Chipotle Salmon With Pineapple Cilantro Rice Food

GRILLED CHIPOTLE SALMON WITH PINEAPPLE CILANTRO RICE

Grilled Chipotle Salmon With Pineapple Cilantro Rice image

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.

Provided by PaulaG

Categories Southwestern U.S.

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

4 (6 ounce) salmon fillets
1 medium sweet onion, sliced 1/4 inch thick
1 -2 canned chipotle chile in adobo, finely minced
3 tablespoons adobo sauce, from the can of chipotle peppers in adobo seasoning
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons white wine vinegar
1 garlic clove, pressed
1 teaspoon kosher salt
1 cup dry white wine or 1 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons fresh ginger, grated
2 tablespoons key lime juice
2 tablespoons butter, softened
1 teaspoon cornstarch
1 scallion, thinly sliced
1 tablespoon olive oil
1/4 cup sweet onion, diced
1 cup basmati rice
1 (8 ounce) can crushed pineapple, undrained
3/4 cup pineapple juice
1/2 cup water
1 teaspoon kosher salt
1/4 cup cilantro, minced

Steps:

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.

Nutrition Facts : Calories 702.9, Fat 23.2, SaturatedFat 6.3, Cholesterol 102.8, Sodium 1041.1, Carbohydrate 74.7, Fiber 2.9, Sugar 32, Protein 38.3

GRILLED CHIPOTLE SALMON TACOS

Grilled Chipotle Salmon Tacos image

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 20

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons lime juice
3 chipotle peppers plus 2 teaspoons adobo sauce
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3 pounds salmon fillets (about 1 inch thick)
SLAW:
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 medium red onion, thinly sliced
1/4 cup fresh cilantro leaves, chopped
ASSEMBLY:
12 corn tortillas (6 inches), warmed

Steps:

Place oil, citrus juices, chipotle peppers, adobo sauce, soy sauce, garlic and oregano in a blender; cover and process until blended. Pour half of the marinade into a 13x9-in. dish. Add salmon, skin side down. Turn fillets to coat both sides; refrigerate, covered, 30 minutes. Reserve remaining marinade for basting fish., For slaw, in a large bowl, whisk vinegar, oil, sugar, salt and pepper until blended. Add cabbages, onion and cilantro; toss to coat. Refrigerate until serving., Remove salmon from marinade; discard any remaining marinade in dish., Place salmon on a lightly oiled grill rack, skin side down. Grill, covered, over medium heat 5 minutes. Spoon some of the reserved marinade over fish. Grill 4-6 minutes longer or until fish just begins to flake easily with a fork, basting occasionally with remaining marinade. , Break fish into bite-sized pieces, removing skin if desired. Serve in tortillas with slaw.

Nutrition Facts : Calories 326 calories, Fat 19g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 297mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

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Add the rice, lime zest, garlic, salt and pepper to a medium saucepan. Add the water, stir, bring to a boil, cover, and turn the heat down to low. Simmer for approximately 40-45 minutes or until rice has absorbed all the liquid. Stir in lime juice and chopped cilantro, taste for seasoning, remove from the heat and keep covered until ready to serve.
While the rice cooks combine all of the ingredients for the salmon in a shallow dish. Whisk to combine. Reserve a small amount of the marinade to brush on during grilling, then place the salmon fillets flesh side down in the marinade. Let them marinate for 30 minutes.
Preheat the grill to medium-high heat and oil the grill grates. Place the salmon flesh side down on the grill. Cook for 3-5 minutes depending on the thickness, then flip over and brush with any reserved marinade. Cook another 3-5 minutes. If using a meat thermometer, remove from the grill when the internal temperature reads 130° F. Let the salmon rest for 5 minutes before serving.

Grilled Chipotle Salmon With Pineapple Cilantro Rice Food

GRILLED CHIPOTLE SALMON WITH PINEAPPLE CILANTRO RICE

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.

GRILLED CHIPOTLE SALMON TACOS

When fresh fish is available, I pull out my salmon taco recipe and fire up the grill. Try it with whitefish or mahi mahi, too. -Brenda Washnocok, Negaunee, Michigan

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