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Ancho-Guajillo Salmon with Grilled Pineapple Salsa
- Thaw fish, if frozen. Prepare Grilled Pineapple Salsa; set aside while preparing salmon. Soak planks in water for at least 1 hour before grilling.
- Break chile peppers open; remove stems and shake out seeds. Heat a large skillet over medium-high heat. Place chile peppers flat in skillet; toast chile peppers for 20 seconds on both sides, pressing down with a metal spatula. Remove chile peppers from skillet. In a medium saucepan bring several inches of water to boiling. Add toasted chile peppers; cover pan and remove from heat. Let chile peppers rehydrate in hot water about 20 minutes or until chile peppers are soft and pliable. Drain well, reserving 1/4 soaking liquid.
- In a blender or food processor combine rehydrated chile peppers, the 1/4 cup reserved soaking liquid, vinegar, honey, garlic, salt, oregano, cumin, and cinnamon. Cover and blend or process to form a paste.
- Sprinkle tops of salmon fillets lightly with some salt. Spread with the chile paste. For a charcoal or gas grill, place planks on the rack of an uncovered grill directly over medium heat for 3 to 5 minutes or until planks begin to crackle and smoke. Place salmon fillets, skin side down, on grill planks. Cover and grill for 18 to 22 minutes or until fish begins to flake when tested with a fork.
- Remove from grill; cut into portions and serve with Grilled Pineapple Salsa.
From the Test Kitchen
*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Grilled Pineapple Salsa
- In a large resealable plastic bag combine salt, sugar, chili powder, and cinnamon. Seal bag and shake to combine. Add pineapple wedges; close bag tightly and shake until pineapple wedges are evenly coated with spice mixture.
- For a charcoal or gas grill, place pineapple wedges on a greased grill rack directly over medium-high heat. Grill, uncovered, about 2 minutes on each side or until wedges are light brown. Remove pineapple from grill, transfer to a cutting board and cool for 3 minutes. Coarsely chop pineapple.
- In a large bowl combine chopped pineapple, sweet pepper, red onion, cilantro, and mint. Mix well. Drizzle with lime juice; toss well.
Nutrition Facts (Ancho-Guajillo Salmon with Grilled Pineapple Salsa)
- Per serving:
- 385 kcal cal.,
- 20 g fat
- (4 g sat. fat,
- 6 g polyunsaturated fat,
- 5 g monounsatured fat),
- 78 mg chol.,
- 1270 mg sodium,
- 21 g carb.,
- 4 g fiber,
- 11 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet