Salmon Steak with Grilled Pineapple and Corn

June 2008
Salmon Steak with Grilled Pineapple and Corn

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Makes: 4 servings

Prep: 20 mins

Cook: 20 mins

  • 4 ears corn, husked
  • 4 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
  • 4 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 medium-high. 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.
  • Banrock Station Chardonnay 2006 (Australia)