Grilled Sweet Thai Chile Pineapple Salmon
Tender, flakey and juicy, this Grilled Sweet Thai Chile Pineapple Salmon is an explosion of flavour. Plus, it's easy, quick and delicious!
Ingredients
For the Sweet Thai Chile Sauce
- .333 cup.333 cup.333 cup Rice Vinegar
- .25 cup.25 cup.25 cup Water
- 3 Tbsp3 Tbsp3 Tbsp Honey
- 2 Tbsp2 Tbsp2 Tbsp Sambal Oelek
- 2 Tbsp2 Tbsp2 Tbsp Fish Sauce, Red Boat
- 3 cloves3 cloves3 cloves Garlic, finely grated
- 1 tsp1 tsp1 tsp Ginger Root, fresh finely grated
- 1 tsp1 tsp1 tsp Coconut Aminos
- 1 tsp1 tsp1 tsp Arrowroot Flour
For the Salmon
- 1.5 lb1.5 lb1.5 lb Wild Caught Salmon Filet
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
- 2 tsp2 tsp2 tsp Paprika
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Ground Fresh Black Peppercorns
- 111 Pineapple, peeled and into 1” discs, sliced
- 222 Green Onion (Scallion), thinly sliced, for garnish
- 1 tsp1 tsp1 tsp Sesame Seeds, for garnish
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Sweet Thai Chile Sauce
- In a small saucepan, combine the vinegar, water, honey, sambal, fish sauce, garlic, ginger and coconut aminos. Whisk to incorporate. Place over medium-low heat, bring to a gentle simmer and cook, stirring often, until reduced by ¼ in volume, around 12 minutes.
- In a small bowl, combine the arrowroot starch with one teaspoon cold water and stir until dissolved. Add the slurry to the sauce pan and stir through to thicken the sauce. Transfer the sauce to a mason jar and set aside to let cool. Refrigerate for up to 2 weeks.
For the Salmon
- Preheat Traeger to 350F.
- Rinse the salmon under cold water and pat very dry with paper towel. Rub all over with avocado oil and season both sides with the paprika, salt and pepper.
- Once the grill is preheated, arrange the pineapple slices in the center, lay the salmon overtop and close the grill door. Cook, undisturbed, for 20 minutes. Glaze the salmon with the Sweet Thai Chile Sauce, close the grill door, and cook an additional 15 to 20 minutes or until the meat is flaky with a light pink center (around 130F internal for medium).
- Using two long, flat spatulas, carefully lift the pineapple slices and salmon off of the grill and transfer to a serving platter. Glaze with more of the sauce and garnish with the scallions and sesame seeds. Serve immediately.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian SeafoodThis is our estimate based on online research. | |
Calories: | 347 |
Fat: | 14 g |
Carbohydrates: | 20 g |
Protein: | 34 g |
Cholesterol: | 81 g |
Sodium: | 1078 mg |
Fiber: | 1 g |
Sugars: | 17 g |
Calculated per serving. |
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