Grilled Salmon with Pineapple Salsa

Grilled Salmon with Pineapple Salsa

Grilled Salmon with Pineapple Salsa
Serve with coconut rice and tropical coleslaw- A really fresh piece of Alaskan salmon needs nothing more than a good seafood dry rub and a seasonal salsa on the side. Here I have paired Creole seafood seasoning with a sweet pineapple salsa and some tropical sides for a simply grilled salmon perfect for late spring and summertime dining.
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    • 1cup coconut milk
    • 1 1/2cup uncooked basmati rice
    • 1/2teaspoon sea salt
    • 1 lime, the zest and juice
    • 1/4cup fresh cilantro, chopped
    • 4 (4-6 ounce) pieces of salmon (highly recommend wild Alaskan)
    • 1 1/2tablespoon Creole seafood spice- like Paul Prudhomme's Seafood Magic*
    • 1cup fresh or canned pineapple, diced
    • 1tablespoon red onion, finely chopped
    • 1/4cup red bell pepper, diced
    • 1/4cup fresh cilantro, finely chopped
    • 1 1/2teaspoon jalapeno, seeds and membrane removed, minced
    • Juice of 1/2 lime
    • 1/4teaspoon sea salt
    • 1/2cup plain Greek yogurt
    • 1tablespoon honey
    • 1tablespoon apple cider vinegar
    • 1 bag coleslaw mix
    • 1 large mango, diced **
    • 2 red onion, finely chopped
    • Sea salt and freshly ground black pepper, to taste
    1. Heat the grill to medium-high.
    2. Make the rice by bringing 2 3/4 water, the coconut milk and the following 3 ingredients (through lime juice and zest) to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 5-10 minutes. Fluff with a fork and fold 1/4 cup of cilantro before serving. Cover to keep warm and set aside.
    3. While the rice cooks, rub the fish liberally all over with the Creole seasoning. When the grill rack is hot, slightly oil the grill to prevent the fish from sticking. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Remove the skin from each fillet and serve with pineapple salsa.
    4. While the salmon cooks, prepare the pineapple salsa: Combine the pineapple and the following 6 ingredients (through sea salt) in a small bowl. Set aside until ready to serve with salmon.
    5. Prepare the coleslaw by combining the Greek yogurt and following 2 ingredients (through apple cider vinegar) in a small bowl. Set aside. Combine the coleslaw mix, diced mango, and 2 tablespoons finely chopped red onion. Fold in the yogurt mixture until thoroughly combined. Season with salt and pepper, to taste. Serve alongside salmon with pineapple salsa and coconut rice.
    Recipe Notes

    *If you prefer to make your own seafood rub, here is an amazing blend courtesy of The Commander's Palace in New Orleans:

    Commander Palace Creole Seafood Seasoning:

    1/3 cup table salt
    1/4 cup granulated or powdered garlic
    1/4 cup freshly ground black pepper
    2 tablespoons cayenne pepper, or to taste
    2 tablespoons dried thyme
    2 tablespoons dried basil
    2 tablespoons dried oregano
    1/3 cup paprika
    3 tablespoons granulated or powdered onion

    Thoroughly combine all ingredients in a blender, food processor, or mixing bowl, and pour the mixture into a large glass or plastic jar. Seal it so that it's airtight. It will keep indefinitely. The cayenne is the main heat, so reduce by half if you do not want a lot of heat in your seasoning.

    **You may substitute pineapple for the mango, especially if you have extra from making your pineapple salsa.

    The pineapple salsa is very versatile and goes well with shrimp, chicken, pork or even tofu (for a vegetarian version).

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