Glazed honey-thyme salmon with pineapple salsa

By Raquel Fox
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print
SERVES
4

Ingredients

Pineapple salsa:

  • 1 small sweet pineapple, diced
  • 1 cup (250 mL) diced tomatoes
  • 2 garlic cloves, diced
  • 1/4 red onion, diced
  • 1/4 red bell pepper, diced
  • 1 serrano chili, seeds removed and diced
  • 1/4 cup (60 mL) diced cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • 4 6-8 oz. salmon fillets, 2.5 centimeters thick (skin removed)
  • Salt and pepper to taste
  • 3 tablespoons (45 mL) olive oil
  • 1 cup (250 mL) honey
  • 1/2 cup water
  • 4 sprigs fresh thyme
  • 1 teaspoon (5 mL) worcestershire sauce
  • 1 teaspoon (5 mL) sambal oelek
  • Lemon wedges for garnishing
  • Thyme sprigs for garnishing
  • 2 cedar grilling planks – soaked in water for 2 hours.

Directions

Pineapple salsa:

  1. Add all ingredients to a medium bowl and toss. Season to taste.
  2. Cover bowl with plastic wrap and refrigerate.

Salmon:

  1. Heat a small saucepan over medium heat, add all ingredients for the glaze, bring up to a boil then lower to simmer.
  2. Stir and let cook until the liquid coats the back of a spoon and forms a syrup. Remove from heat and transfer to a bowl.
  3. Preheat the grill to 400˚F (200˚C).  Place the soaked cedar planks on the grill for five minutes to start the smoking process.
  4. Season the fillets on both sides with salt and pepper, drizzle with oil and place on top of the planks.  Cover grill and cook for about 15 minutes.
  5. Brush the glaze over the fillets and let cook for an additional five minutes or until the internal temperature reads 145˚F.  Grill times may vary.
  6. Carefully remove salmon from the grill and let rest on the cedar planks for five minutes. Serve at once with additional glaze, lemon, thyme sprigs and pineapple salsa.

Watch Your Morning Daily at 6am ET on CTV and CTV News Channel