Ingredients
- 6 oz Salmon skinless
- Nonstick spray or olive oil
- 1 slice Pineapple about 1/2 inch thick, core removed
- 1 tbsp Butter melted
- 1 cloves Garlic minced
- 1/2 cup Chicken broth
- 1/2 tsp Lemon juice
- 1/2 tsp Honey
- 1 tsp Cornstarch dissolved in an equal amount of water
- Fresh parsley garnish
- 2 slices Crusty bread toasted
Instructions
- Preheat a grill or grill pan on medium heat.
- Season the salmon with salt and pepper. Rub the top with a small amount of oil to prevent sticking or spray with nonstick spray.
- Grill the pineapple slice to get dark markings on both sides and it softens. Then chop into small pieces.
- In a saucepan melt the butter over medium heat. Saute the garlic until it is fragrant, add in the broth and lemon juice, and bring to a simmer. Stir in the honey until it is dissolved completely. Slowly stir in the cornstarch slurry a little at a time until the sauce thickens to a creamy consistency (use cornstarch slurry as needed to thicken to the proper consistency).
- Grill the salmon on the top side first (plump side, not the flat side) getting nice markings. Then flip over onto a piece of foil wrap and cook to an internal temperature of 130 degrees using a thermometer.
- Spoon the sauce over the salmon, garnish with parsley and about 1 teaspoon of chopped pineapple. Serve with bread.
Nutrition
Calories: 288kcal | Carbohydrates: 24g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 472mg | Potassium: 516mg | Fiber: 1g | Sugar: 7g | Vitamin A: 235IU | Vitamin C: 21mg | Calcium: 37mg | Iron: 2mg
Grilled Salmon
Ingredients
- 6 oz Salmon skinless
- Nonstick spray or olive oil
- 1 slice Pineapple about 1/2 inch thick, core removed
- 1 tbsp Butter melted
- 1 cloves Garlic minced
- 1/2 cup Chicken broth
- 1/2 tsp Lemon juice
- 1/2 tsp Honey
- 1 tsp Cornstarch dissolved in an equal amount of water
- Fresh parsley garnish
- 2 slices Crusty bread toasted
Instructions
- Preheat a grill or grill pan on medium heat.
- Season the salmon with salt and pepper. Rub the top with a small amount of oil to prevent sticking or spray with nonstick spray.
- Grill the pineapple slice to get dark markings on both sides and it softens. Then chop into small pieces.
- In a saucepan melt the butter over medium heat. Saute the garlic until it is fragrant, add in the broth and lemon juice, and bring to a simmer. Stir in the honey until it is dissolved completely. Slowly stir in the cornstarch slurry a little at a time until the sauce thickens to a creamy consistency (use cornstarch slurry as needed to thicken to the proper consistency).
- Grill the salmon on the top side first (plump side, not the flat side) getting nice markings. Then flip over onto a piece of foil wrap and cook to an internal temperature of 130 degrees using a thermometer.
- Spoon the sauce over the salmon, garnish with parsley and about 1 teaspoon of chopped pineapple. Serve with bread.
Nutrition
Calories: 288kcalCarbohydrates: 24gProtein: 21gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 63mgSodium: 472mgPotassium: 516mgFiber: 1gSugar: 7gVitamin A: 235IUVitamin C: 21mgCalcium: 37mgIron: 2mg
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