Grilled Chipotle Salmon With Pineapple Cilantro Ric

Name: Grilled Chipotle Salmon With Pineapple Cilantro Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6 ounce) salmon fillets; 1 medium sweet onion, sliced 1/4 inch thick; Marinade; 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 white wine vinegar; 1 garlic clove, pressed; 1 teaspoon kosher salt; Sauce; 1 cup dry white 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; Rice; 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

Servings: persons

4 (6 ounce) salmon fillets
1 medium sweet onion, sliced 1/4 inch thick
Marinade
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 white wine vinegar
1 garlic clove, pressed
1 teaspoon kosher salt
Sauce
1 cup dry white 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
Rice
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

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 saute 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 white 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.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 (6 ounce) salmon fillets, 1 medium sweet onion, sliced 1/4 inch thick, Marinade, 1 -2 canned chipotle chile in adobo, finely minced, and more.

Yes, Grilled Chipotle Salmon With Pineapple Cilantro Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chipotle Salmon With Pineapple Cilantro Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions