Sweet & Spicy Salmon with Grilled Pineapple and Poblano Salsa

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

13 minutes

Calories

438 kcal

Directions

Prepare outdoor grill for direct grilling over medium-high heat. Brush both sides of pineapple and onion with 1 tablespoon oil; place on hot grill rack. Place poblano on hot grill rack; cover and cook 7 minutes or until grill marks appear, turning once and removing pineapple after 5 minutes. Transfer pineapple, onion and poblano pepper to cutting board; cool, and remove stem and seeds from poblano pepper. Coarsely chop pineapple, onion and poblano pepper; transfer to food processor.
Add cilantro, lime juice and 1/8 teaspoon each salt and black pepper to food processor; pulse until slightly chunky. Makes about 1 1/2 cups.
In small bowl, stir honey, chili powder, garlic powder, cayenne pepper, and remaining 2 tablespoons oil and 1/8 teaspoon each salt and black pepper; brush over salmon. Place salmon on hot grill rack; cover and cook 6 minutes or until internal temperature reaches 145°, turning once. Serve salmon topped with salsa.