Grilled Salmon with Pineapple Relish by Glenroy Walker, Group Senior Executive Chef, Sandals Resorts
4 salmon fillets (about 7 oz each)
Salt & freshly ground pepper, to taste
2 tablespoons olive oil
2 tablespoons onion, diced
2 tablespoons green & red bell pepper, diced
1 cup pineapple, diced
2 tablespoons granulated sugar
1/4 cup red vinegar
1 teaspoon Dijon mustard
1 teaspoon parsley, chopped
1 teaspoon cilantro, chopped
6 each grilled tomatoes, for garnish
1/4 cup coconut flakes, toasted, for garnish
Preheat chargrill until hot enough to grill without tearing fish.
Season fish fillet with salt and pepper and spray grill with non-stick cooking spray or lightly brush with oil. Grill fish for about 7 minutes on each side, cook to medium or let sit longer on grill if more doneness is needed.
In a medium saucepan over medium heat, add 1 teaspoon of the oil and sauté onion, peppers and pineapple until slightly tender. Add sugar, vinegar and mustard, and reduce heat to low. Cook for two minutes, then add salt and pepper to taste. Remove from heat and set aside to cool.
Add remaining oil and chopped parsley, and set aside until ready to use.