On Tap Oil & Vinegar Recipe Detail

Thai Salmon with Pineapple Chutney

It's so good.

Ingredients:

• 1/3 cup Robust Extra Virgin Olive Oil
• 1/4 cup finely chopped Thai or regular basil
• 2 tsp minced garlic
• 2 tsp finely grated orange peel
• 4 (6 oz.) salmon fillets
• 1/2 cup Pineapple White Balsamic Vinegar, divided
• 2 tsp granulated sugar
• 1 tsp Thai garlic chili sauce
• 3 tsp minced, peeled fresh ginger, divided
• 1 English cucumber, sliced very thin
• 2 cups chopped, peeled and cored fresh pineapple
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onion
• 2 Tbsp chopped, seeded jalapeno pepper
• 2 Tbsp Thai fish sauce
• 2 Tbsp chopped mint
• 1 tsp Thai garlic chili sauce

Directions:

Whisk 1/4 cup olive oil, basil, garlic and orange peel in a dish. Place salmon fillets skin side up in dish. Cover dish with plastic wrap and refrigerate for 30 minutes.

Whisk 1/3 cup vinegar, sugar and 2 tsp ginger in a bowl. Add cucumber slices and toss to coat. Let stand to allow cucumbers to quickly pickle.

In a medium non-stick skillet, heat remaining olive oil over medium-high heat. Sauté pineapple, bell pepper, green onion and jalapeno for 8 minutes. Transfer mixture to food processor along with the remaining vinegar, ginger, fish sauce, mint and chili sauce, and pulse until slightly chunky. Return mixture to same skillet and keep warm on low while grilling salmon.

Preheat grill to medium-high heat. On a large piece of heavy foil with the edges rolled up to form a rim, lay salmon skin side down. Spoon excess marinade over salmon. Slide foil onto grill rack and cover with lid. Let salmon grill until opaque (flakes easily with fork) about 8 minutes.

To serve, remove salmon from pan leaving skin on foil and place 1 fillet onto each of 4 plates. Top with warm pineapple chutney and serve with the pickled cucumber.