Grilled Chipotle Salmon With Pineapple Cilantro Rice

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 4 (6 ounce) salmon fillets
• 1 medium sweet onion, sliced 1/4 inch thick
• 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 wine vinegar
• 1 garlic clove, pressed
• 1 teaspoon kosher salt
• 1 cup dry 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
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
• 5 while salmon is cooking, prepare the sauce by bringing to a boil the wine, sugar, ginger and lime juice. reduce to 3/4 cup; this should take about 7 to 10 minutes.
• 6 brush the sliced onions with the reserved marinade and grill until done, turning as needed.
• 7 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.
• 8 to serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.