Grilled Chipotle Salmon With Pineapple Cilantro Rice

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The zip of the chipotle is cooled by the ginger sauce and pineapple rice. make this as hot as you would like by leaving the seeds in the peppers or removing them for less heat.

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Steps

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Mix all ingredients for the marinade , reserving 3 tablespoons.

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Pour the marinade over the salmon , place in refrigerator and allow to marinade for 1 hour.

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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.

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Stir in chopped onion and cook for 3 minutes.

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Add rice and saut an additional minute.

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Add pineapple , pineapple juice , water , and salt.

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Bring to a boil , cover and reduce heat to low.

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Simmer for 20 minutes or until liquid is absorbed and rice is tender.

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Fluff with fork and stir in chopped cilantro.

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Place salmon over medium heat on gas grill or over charcoal , cook until fish flakes easily , turning once.

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Approximately 10 to 12 minutes total.

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While salmon is cooking , prepare the sauce by bringing to a boil the white wine , sugar , ginger and lime juice.

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Reduce to 3 / 4 cup.

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This should take about 7 to 10 minutes.

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Brush the sliced onions with the reserved marina.

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Ingredients

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salmon fillets, sweet onion, chipotle chile in adobo, adobo sauce, brown sugar, olive oil, white wine vinegar, garlic clove, kosher salt, dry white wine, sugar, fresh ginger, key lime juice, butter, cornstarch, scallion, basmati rice, crushed pineapple, pineapple juice, water, cilantro