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

1. Preheat grill or broiler to high heat. Press skewers into salmon and pineapple wedges, lengthwise.
2. 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.
3. 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.