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Glazed honey-thyme salmon with pineapple salsa
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:
- Add all ingredients to a medium bowl and toss. Season to taste.
- Cover bowl with plastic wrap and refrigerate.
Salmon:
- Heat a small saucepan over medium heat, add all ingredients for the glaze, bring up to a boil then lower to simmer.
- 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.
- Preheat the grill to 400˚F (200˚C). Place the soaked cedar planks on the grill for five minutes to start the smoking process.
- 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.
- 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.
- 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.
