2014 Away From Home Cooking Recipe Contest
By Lori M.
Denton, TX
Cooking Tips: Cooking the chicken in the coconut milk rather then stir frying it in oil allows the chicken to absorb the flavor of the coconut milk and not dry out.
Grilled Dijon Salmon with Paradise Pico De Gallo
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- Cook Time
- Minutes
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- Yield
- 6
Ingredients
- 6 pineapple slices, drained
- 1/4 cup reserved juice
- 1 cup tropical fruit, drained, diced
- 2 tablespoons fresh jalapeno peppers, minced
- 2/3 cup chopped red onions
- 1 tablespoon honey
- 3 tablespoons sweet soy sauce
- 1 teaspoon stone ground Dijon mustard
- 2 tablespoons sesame oil
- 6 salmon fillets, boneless, skinless (4-ounce)
- ¼ teaspoon sea salt
Instructions
- Heat 10 inch skillet to medium and grill Pineapple slices in pan. Set aside.
- In a medium bowl, mix together the diced tropical fruit, peppers, and onions. Cover and let sit at room temperature to bring out the flavors.
- Combine 1/4 cup reserved pineapple juice, honey, soy sauce, Dijon mustard, and sesame oil in a large zip-lock bag.
- Add salmon to bag and seal. Marinate for 15-20 minutes, shaking bag occasionally.
- Remove fish from marinade bag and sprinkle with a pinch of the sea salt.
- Grill in skillet over medium-high heat until fish flakes easily, about 7-8 minutes each side.
- Place pineapple rings back in pan just to heat through.
- Place one pineapple ring on plate and top with a piece of salmon (or you can place it on top of the salmon) use a slotted spoon, top the small salmon portions with a mound of tropical Pico de Gallo.
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