Grilled Miso Glazed Salmon with Pineapple Ginger Peach Chutney
Ingredients
- 4 (4-oz.) salmon fillets
- 4 wedges fresh DOLE® Tropical Gold® Pineapple
- 4 tablespoons miso glaze
- 4 cups DOLE Arugula
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- Black sesame seeds and lime wedges to serve
- 4 tablespoons Pineapple Ginger Peach Chutney (recipe below)
Directions
- Preheat grill or broiler to high heat. Press skewers into salmon and pineapple wedges, lengthwise.
- Brush salmon and pineapple with miso glaze. Arrange on grill and cook 3 to 4 minutes before turning them over, continue grilling for another 2 to 3 minutes.
- Toss arugula with olive oil and balsamic vinegar, set aside. Arrange arugula, pineapple and salmon on 4 serving plates and add a spoonful of warm Pineapple Ginger Peach Chutney on top of the salmon.'
Pineapple Ginger Peach Chutney: Heat 1 tablespoon olive oil in a saucepan with 1 tablespoon thinly sliced mild red chile, 2 tablespoons grated fresh ginger. Stir in 3 peaches cut into wedges, 1 cup diced fresh DOLE Tropical Gold Pineapple, 1/3 cup orange juice, 2 tablespoons grated lime peel, and 1 tablespoon honey; simmer for 20 minutes. Make this chutney ahead and keep refrigerated in an airtight container for up to 1-1/2 weeks. Makes 2 cups.