Category : Main course
Serves four persons
Ingredients :
4 1/2 Inch Thick Salmon Steaks
4 Pieces Corn on the Cob
4 1 Inch. Thick Fresh Pineapple, peeled and sliced
1 Tablespoon Extra-virgin Olive Oil
1 Tablespoon Chipotle Chile Canned in Adobo Sauce
2 Teaspoons Apple Cider Vinegar
1 Whole Lime, juice
1 Teaspoon Sugar
Dash Salt, chopped
1/4 Cup Cilantro, chopped
1 Tablespoon Red Onion, chop
Procedure :
Preheat the grill in medium high and grill the corn,covered turning every 2 minutes until browned,about 8 minutes.Grill the pineapple slices until grill marks appear.Chopped the pineapple and corn kernels and put on one bowl.
In a medium bowl whisk together olive oil,chipotle,vinegar,lime juice and sugar; season with salt. Brush the salmon with the mixture and grill. Turning once for 8 minutes for medium rare.
Stir the cilantro and onion into the grilled corn and pineapple. Stir in the remaining vinaigrette and serve with the salmon.
Nutrition :
Per Serving (excluding unknown items): 428 Calories; 9g Fat (16.8%
calories from fat); 18g Protein; 80g Carbohydrate; 8g Dietary Fiber; 33mg
Cholesterol; 65mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 0
Vegetable; 4 Fruit; 1/2 Fat; 0 Other Carbohydrates.
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