Grilled Chipotle Salmon With Pineapple Cilantro Rice Recipes
CHIPOTLE LIME SALMON
Chipotle Lime Salmon is a little sweet and spicy and makes an easy, healthy dinner. Salmon fillets are coated with a smoky chipotle sauce sweetened with honey and then broiled. The flavor combination of honey, lime, and chipotle is so tasty.
Provided by Christin Mahrlig
Categories Main Dish
Time 20m
Number Of Ingredients 10
Steps:
- Combine oil, chipotle pepper and adobo sauce, lime juice, honey, cumin, and garlic in a food processor or blender and process until smooth.
- Line a baking sheet with foil or parchment paper. Place salmon on foil and season to taste with salt and pepper.
- Set oven rack 6 inches from broiler and heat broiler to HIGH.
- Coat salmon with chipotle sauce and broil for 10 minutes or until desired degree of doneness. I like to add another coating of sauce halfway through cooking time.
- Sprinkle with lime zest and serve.
GRILLED CHIPOTLE SALMON WITH PINEAPPLE CILANTRO RICE
The zip of the chipotle is cooled by the ginger sauce and pineapple rice. Make this as hot as you would like by leaving the seeds in the peppers or removing them for less heat.
Provided by PaulaG
Categories Southwestern U.S.
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- 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.
- 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 sauté an additional minute.
- 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.
- Place salmon over medium heat on gas grill or over charcoal, cook until fish flakes easily, turning once; approximately 10 to 12 minutes total.
- 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.
- Brush the sliced onions with the reserved marinade and grill until done, turning as needed.
- 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.
- To serve, divide rice onto 4 serving plates, top with cooked fish, spoon sauce over and top with grilled onions.
Nutrition Facts : Calories 702.9, Fat 23.2, SaturatedFat 6.3, Cholesterol 102.8, Sodium 1041.1, Carbohydrate 74.7, Fiber 2.9, Sugar 32, Protein 38.3
CHIPOTLE LIME SALMON
lately I find myself looking for quick entrees that offer a lot of protein without a lot of work. This Chipotle Lime Salmon is one of those. My husband loved it, pronouncing it blog-worthy after his first bite. http://www.elanaspantry.com/chipotle-lime-salmon/
Provided by Elanas Pantry
Categories Free Of...
Time 16m
Yield 4 Fillets, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500°.
- Rinse salmon, pat dry and place on a metal baking sheet.
- Rub each fillet with olive oil.
- Squeeze the juice from one-half lime onto each fillet.
- Sprinkle fillets with salt and chipotle, then place a half lime on top of each fillet.
- Turn down oven temperature to 275°.
- Place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish.
Nutrition Facts : Calories 173.4, Fat 7.5, SaturatedFat 1.1, Cholesterol 58.9, Sodium 664.6, Carbohydrate 3.9, Fiber 1.2, Sugar 0.6, Protein 22.9
EASY CHIPOTLE SALMON
Simple and easy baked salmon recipe that is extremely flavorful with a smoky and spicy flavor of chipotle. This recipe makes enough salmon to feed 2 people. double or triple recipe as needed.
Provided by Layla
Time 20m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degree F.
- Place garlic, chipotle pepper, and adobo sauce in food processor. Squeeze in the juice of 1/2 lime, add salt, pepper, cumin, and oil. Blend for about 1 minute or until the garlic is minced.
- Slice salmon into even portions (2 or 3). Lay them onto a lined baking dish with the skin-side-down. Rub the chipotle mixture onto the salmon; top, sides and skin side.
- Bake for 12-15 min or until just cooked through and flaky. Be careful not to over-cook or it will be dry. Serve with veggies, rice, tortillas, or in tacos. Enjoy!
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Reviews 1Servings 4Cuisine AmericanCategory Main Course
- Add chicken, 3 tbsp. lime juice, 2 tbsp. maple syrup, adobo sauce, peppers, olive oil, and 1/2 tsp. salt to a large ziplock baggie. Seal shut and massage the mixture into the meat. Palce in a bowl and marinate in the fridge for 2-5 hours.
- Once you're ready to cook. Heat the grill to a medium-high heat. Take the chicken out of the marinade and let any excess drip off. Season with a little bit more salt and pepper on both sides. Grill until slightly charred and cooked through, about 10 minutes per side.
- While the chicken cooks, add the pineapple, remaining lime juice, maple syrup, cilantro, red onion, jalapeno, and remaining salt to a medium bowl. Stir to combine. Season with salt and pepper.
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- Add the rice, lime zest, garlic, salt and pepper to a medium saucepan. Add the water, stir, bring to a boil, cover, and turn the heat down to low. Simmer for approximately 40-45 minutes or until rice has absorbed all the liquid. Stir in lime juice and chopped cilantro, taste for seasoning, remove from the heat and keep covered until ready to serve.
- While the rice cooks combine all of the ingredients for the salmon in a shallow dish. Whisk to combine. Reserve a small amount of the marinade to brush on during grilling, then place the salmon fillets flesh side down in the marinade. Let them marinate for 30 minutes.
- Preheat the grill to medium-high heat and oil the grill grates. Place the salmon flesh side down on the grill. Cook for 3-5 minutes depending on the thickness, then flip over and brush with any reserved marinade. Cook another 3-5 minutes. If using a meat thermometer, remove from the grill when the internal temperature reads 130° F. Let the salmon rest for 5 minutes before serving.
SALMON WITH CILANTRO-PINEAPPLE SALSA RECIPE | EATINGWELL
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5/5 (1)Calories 257 per servingTotal Time 30 mins
- For salsa, combine chopped pineapple, bell pepper, red onion, 2 tablespoons lime juice, the chile pepper, and 1 tablespoon of the cilantro (or parsley) in a medium bowl; set aside.
- Combine lime peel, the remaining 1 tablespoon lime juice, the remaining 1 tablespoon cilantro (or parsley), the chili powder, salt, and cayenne pepper in a small bowl. Brush on both sides of the fish.
- Well grease a wire grill basket. Place the fish in the grill basket, tucking under any thin edges for an even thickness. Place the grill basket on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or just until the fish flakes easily with a fork, carefully turning once halfway through grilling.
PINEAPPLE GRILLED SALMON - RECIPES | PAMPERED CHEF US SITE
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5/5 (5)Servings 4
- Preheat the Indoor Outdoor Portable Grill to medium-high heat.Slice the top and bottom off of the pineapple and peel and core it using the Pineapple Wedger.Place the salmon filets on top of each of the four pineapple peels and brush with the Teriyaki Sauce with Honey.Grill the salmon, covered, for 25–30 minutes, or until the internal temperature reaches 120°F (50°C) for medium doneness.Meanwhile, add the rice, water, and ¼ tsp (1 mL) of the salt to the Rice Cooker Plus and cook in the microwave according to package directions.Cut half of the peeled and cored pineapple into 1" (2.5 cm) pieces, reserving the other half for a later use.
- Working in 2 batches, coarsely chop the pineapple using the Manual Food Processor and place it in a medium mixing bowl.Chop the tomatoes, garlic, jalapeño, and cilantro using the Manual Food Processor and add the mixture to the pineapple.
- Juice the lime using the Citrus Press and add the liquid to the pineapple mixture.Combine the cooked rice and the pineapple mixture.
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- Combine the chicken pieces with all the spices and Avocado Oil. Mix with your hands and let it rest, covered on the counter for about 10 minutes.
- After 5 minutes, heat some Canola Oil in a grill pan and grill the chicken pieces, until it gets charred on both sides. It'll take about 3 minutes to get your chicken done.
- Make the crema by combining Yogurt and Heavy cream until well combined. Add the Cilantro, Lime Juice, Salt and Pepper and mix well.
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Reviews 20Estimated Reading Time 2 minsServings 4
- Combine all of the salsa ingredients in a medium bowl. Refrigerate until ready to use, or go ahead break out the chips.
- On a baking sheet without sides, create a "tray" large enough for your salmon pieces out of heavy duty aluminum foil. Place the salmon on the tray.
- In a small bowl, combine the chipotle powder, sugar, salt and pepper. Divide the mixture between the four pieces of salmon, making sure to cover them well.
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