Grilled Pineapple ~ Rosemary Salmon
- 4 salmon filets or steaks, about 6-8 oz. each, at least 1 inch thick
- salt and pepper to taste
- 2 tablespoons good quality olive oil
- 2-3 cloves garlic, sliced thin
- 1 tablespoon fresh rosemary, finely diced
- 2 cups pineapple chunks, preferably fresh
- 1/2 lb mild greens such as Swiss chard or spinach, washed and rough chopped
- 1/2 cup fish stock, chicken stock or white wine
Generously salt and pepper the salmon, sprinkle with the diced rosemary and set aside.
In a large, heavy skillet, heat the olive oil over medium heat. Add the garlic and pineapple and stir for about two minutes, push the pineapple to the sides in order to make room for the salmon. Add the salmon, (skin side down with the filets) and saute for about 4 minutes. Add the greens and pour in the stock or white wine, bring to a low boil and reduce the heat. Allow to simmer for about 5-6 more minutes. Check for doneness, cook to your liking and serve.
Served with a pot of rice this makes a complete meal. Makes 4 servings.
Recipe by Mani Niall - Mix it up with Mani
I have to admit this combination was a last minute, intuitive choice, recently served for my Mothers’ birthday. It works because the pineapple accents the rich, natural sweetness of the fish while the rosemary lends an earthy, almost smoky complexity. Best of all, rosemary keeps growing when the other herbs have wilted due to lack of water while you were away for a long Labor Day holiday-you can even snip fresh rosemary in the winter it it isn’t covered in snow.