Keep It Spicey Grilled Hawaiian Salmon

Even though it’s Fall you don’t have to eat a lot of meals that make you feel heavy for the rest of the day. We cook salmons so many different ways, here is one of my favorite recipes for Salmon.

4 7 oz. salmon filets
4 cups fresh spinach
3 Tablespoons KIS Gourmet Smoked Brown Sugar Glaze
(Cook the Smoked Brown Sugar in Water till Blended)
1 teaspoon KIS Gourmet Smoked Granulated Garlic
1 t KIS Blondie’s Sweet Heat
2 t olive oil
1/4 t KIS Gourmet Smoked Kosher Salt and Cracked Black pepper
1/2 t KIS Gourmet Smoked Granulated Onion

Pineapple Salsa

1 cup diced fresh pineapple
1/4 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons finely chopped cilantro
1/2 chopped small jalapeño pepper
2 tablespoons fresh lime juice
1 tablespoon fresh lemon juice
KIS Sal, pepper and Blondie’s Sweet Heat to taste
DIRECTIONS

Start with the Pineapple Salsa. In a medium bowl, mix the diced pineapple, red bell pepper, red onion, cilantro, jalapeño pepper, fresh lime juice, fresh lemon juice. and seasonings.

Moving on to the Salmon. First, clean and oil your grill. Then, heat it to 500 degrees F. We only use a charcoal grill, it gives your food a much better taste.

Generously season the meat-side of your salmon filets with KIS Gourmet Smoked Seasoning. Place the salmon filets seasoned-side-down on your grill. Cook them for about 5 minutes. Then flip them with a spatula. Continue cooking the salmon until each one reaches an internal temperature of about 145 degrees F.

While your salmon is cooking, add the olive oil into a sauté pan over medium heat on the stove. Add the fresh spinach to the sauté pan and cook it for about 1 minute or until it wilts. Then, season the spinach with salt, granulated onion, and pepper Remove the pan from heat and set it aside. Once your salmon is grilled to your liking, remove the filets from the grill. Then remove and discard the skin. Divide your spinach into 4 portions and place each portion on a separate plate. Add a salmon filet on top of each portion. Then, top each filet with your pineapple salsa and smoked Brown Sugar Glaze. Serve with a Baked Sweet Potato and Shoodie Bread on the side. Enjoy

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