Tastes Like Food

We got this amazing BBQ sauce from Annie’s called smoky maple. Every time I’ve used it on burgers or other grilled goodies, I think to myself how I must try it with grilled salmon and pineapple. Last night was the night!

Ingredients:

• 2 salmon fillets with skin on one side
• 1 cup fresh pineapple cut into small chunks
• 1/2 cup barbecue sauce (I used Annie’s Smoky Maple BBQ sauce, but you could use your favorite, or make your own.)
• olive oil
• cayenne (to taste)

Directions:

1. Combine barbecue sauce, pineapple chunks and cayenne. Mix and set aside.
2. Clean and oil your grill grate.
3. Rub a little olive oil on your salmon fillets.
4. Cook fillets over medium-hot heat for a 3 minutes on the non-skin side, putting meat directly on the grill grate.
5. Flip the fish over skin side down on a piece of foil for the rest of the grilling.
6. Top each fillet with your pineapple-barbecue combo.
7. Close grill lid and cook on medium-high until done to your preference.

The foil is used so the fish doesn’t stick to the grill as the BBQ-pineapple sauce will carmelize and drip off the side (yum!). So for the long cooking portion, we put the fillets on sheets of foil and then put the pile of pineapple BBQ sauce on top. And then when cooked to perfection, you can use a thin metal spatula or fork to remove the fillet from the skin (which will probably be carmelized and stuck to the foil) and serve this gorgeous salmon dish!