Salmon Steak with Grilled Pineapple and Corn Michael Lebowitz   From Every Day with Rachael Ray June-July 2008 SERVES 4 Prep Time: 20 min Cook Time: 20 min 4 ears corn, husked Four 1-inch-thick slices peeled fresh pineapple 1/2 cup extra-virgin olive oil 1 tablespoon finely chopped chipotle chiles in adobo sauce 2 teaspoons apple cider vinegar Juice of 1/2 lime (about 2 teaspoons) 1 teaspoon sugar Salt Four 1 1/2-inch-thick salmon steaks (about 3 pounds) 1/4 cup chopped cilantro 1 tablespoon chopped red onion 1. Preheat the grill to mediumhigh. Grill the corn, covered, turning every 2 minutes, until browned, about 8 minutes; transfer to a plate. 2. Grill the pineapple slices until grill marks appear, about 4 minutes per side. Transfer to a cutting board and coarsely chop; place in a medium bowl. Cut the corn kernels from the cob and add to the pineapple. 3. In a medium bowl, whisk together the olive oil, chipotle, vinegar, lime juice and sugar; season with salt. Brush the salmon steaks with 2 tablespoons chipotle vinaigrette. Grill the salmon, turning once, for 8 minutes for medium-rare. 4. Stir the cilantro and onion into the grilled corn and pineapple. Stir in the remaining vinaigrette and serve with the salmon.

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