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."
photo by PaulaG
- Ready In:
- 1hr 45mins
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 4 (6 ounce) salmon fillets
- 1 medium sweet onion, sliced 1/4 inch thick
-
Marinade
- 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
-
Sauce
- 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
-
Rice
- 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
directions
- 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.
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Reviews
-
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.
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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:)
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
