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This summer, take your grilled salmon up a few notches with your own homemade smoked chili-lime salt.

This exotic blend of hot and sour will make your summer BBQ mouth-wateringly delicious.

Ingredients

Smoked Chili-Lime Salt

  • 2 smoked, dried chipotle chilies seeds and stems removed
  • 1/2 tsp smoked sweet paprika
  • 1/4 cup Windsor® Coarse Sea Salt
  • 2 tbsp lime zest (about 3 limes)

Grilled Pineapple Miso Salsa

  • 1/2 pineapple peeled and sliced into rings (1.5 cm or 1/2 in each)
  • Melted coconut oil for brushing (or canola or olive oil)
  • 1/4 cup red onion minced finely
  • 1/4 cup cilantro leaves sliced
  • 1/4 cup white miso paste
  • 1 tbsp brown sugar
  • 1 tbsp garlic minced finely
  • 1 tbsp fresh ginger grated finely
  • 1/2 tsp Windsor® Fine Sea Salt
  • 1 Fresno chili seeded and minced
  • 2 limes

Salmon

  • 1/4 to 3/8 lb salmon fillets from sustainable fishing skin on
  • 2 tbsp freshly squeezed lime juice (about 1 lime)
  • 2 tbsp toasted sesame oil
  • 1 tbsp garlic paste
  • 1 tbsp honey
  • Smoked chili-lime salt to taste

Topping

  • Grilled pineapple miso salsa
  • Lime wedges
  • Grilled veggie

Smoked Chili-Lime Salt

  • 2 smoked, dried chipotle chilies seeds and stems removed
  • 1/2 tsp smoked sweet paprika
  • 1/4 cup Windsor® Coarse Sea Salt
  • 2 tbsp lime zest (about 3 limes)

Grilled Pineapple Miso Salsa

  • 1/2 pineapple peeled and sliced into rings (1.5 cm or 1/2 in each)
  • Melted coconut oil for brushing (or canola or olive oil)
  • 1/4 cup red onion minced finely
  • 1/4 cup cilantro leaves sliced
  • 1/4 cup white miso paste
  • 1 tbsp brown sugar
  • 1 tbsp garlic minced finely
  • 1 tbsp fresh ginger grated finely
  • 1/2 tsp Windsor® Fine Sea Salt
  • 1 Fresno chili seeded and minced
  • 2 limes

Salmon

  • 1/4 to 3/8 lb salmon fillets from sustainable fishing skin on
  • 2 tbsp freshly squeezed lime juice (about 1 lime)
  • 2 tbsp toasted sesame oil
  • 1 tbsp garlic paste
  • 1 tbsp honey
  • Smoked chili-lime salt to taste

Topping

  • Grilled pineapple miso salsa
  • Lime wedges
  • Grilled veggie

Featured Windsor Products

Recipe Preparation

For the Smoked Chili-Lime Salt

  1. With a mortar and pestle or food processor, break up the dried chilies until finely ground.
  2. Mix together with the smoked paprika, coarse sea salt and lime zest. This salt can be kept in an airtight container for about 2 weeks.

For the Grilled Pineapple Miso Salsa

  1. Preheat the grill to high.
  2. Brush the pineapple slices with coconut oil. Place on hot grill and cook until caramelized, turning periodically to ensure even cooking.
  3. Remove and cool enough to handle, then dice.
  4. Place the grilled, diced pineapple in a bowl along with the remaining ingredients and toss to coat evenly. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours).

For the Salmon

  1. In a small bowl, mix together the lime juice, sesame oil, garlic paste and honey.
  2. Brush the fillets with the sesame oil mixture and season liberally with the smoked chili-lime salt. Set aside to marinate for 30 minutes in the refrigerator.
  3. Preheat the grill to medium-high.
  4. Place the salmon fillets, skin-side down, on the grill and cook for 5 to 10 minutes depending on the thickness of the fillets and until the salmon is cooked to the desired temperature.
  5. Serve hot with an abundance of veggies and grilled pineapple miso salsa.

Tags

Dinner Fish Gluten-Free Healthy Lunch