Fire Roasted Salmon with Pineapple-Mustard Glaze with Cilantro Chimichurri and Grilled Pineapple Sal

Gregg's Salmon -- ZinFest 2004

4 (8 ounce) salmon fillets

*Recipe works with salmon filets or steaks…I prefer filets with the skin on when using a grill
Olive oil
Salt and pepper, to taste

Pineapple Mustard Glaze, recipe follows
Cilantro Chimichurri, recipe follows
Grilled Pineapple Salsa, recipe follows

Heat the grill to medium-high. Brush fish with olive oil and season with salt and pepper on both sides. Grill on one side until lightly golden brown, about 2 minutes, brush with some of the Pineapple Mustard Glaze. Flip over, brush with more of the Pineapple Mustard Glaze and continue grilling for 4 to 5 minutes, for medium doneness. Remove from the grill, brush with more of the Pineapple Mustard Glaze, place a tablespoon of the Cilantro Chimichurri on top of the fish, and serve Grilled Pineapple Salsa and Pickled Green Chiles alongside or on top.

Pineapple Mustard Glaze:
3 cups pineapple juice
1 cup white wine vinegar
2 tablespoons soy sauce
1 tablespoons peeled and finely chopped ginger root
1/2 cup light brown sugar, firmly packed
3 tablespoons Dijon mustard
3 tablespoons fresh lime juice
Salt and freshly ground white pepper

*To spice things up, I add 1 cup Captain Morgan’s Spiced Rum…and reduce just a little more for the right consistency.

Combine the pineapple juice, vinegar, soy sauce, ginger, and brown sugar (and rum) in a medium saucepan and bring to a boil. Reduce the heat to low and simmer until the volume is reduced by half, about 30 minutes. Add the mustard and cook an additional 2 minutes. Remove from the heat and add the lime juice, and white pepper. Let cool.

Cilantro Chimichurri:
3/4 cup finely chopped cilantro
3 cloves garlic, finely chopped
1/4 cup olive oil
Salt and freshly ground pepper

Combine all ingredients in a small bowl and season with salt and pepper.

Then -

Add the Grilled pineapple Salsa to the Cilantro Chimichurri: 1 small pineapple, peeled, cored and sliced into 1/2-inch thick slices 4 scallions, white and pale green part, thinly sliced 2 pickled serranos, thinly sliced 2 pickled jalapenos, thinly sliced 3 tablespoons fresh lime juice 3 tablespoons rice wine vinegar 3 tablespoons olive oil Salt and freshly ground pepper

Grill the pineapple on both sides until lightly golden brown. Remove from the grill and cut into 1/4-inch dice. Combine in a bowl with the remaining ingredients and season with salt and pepper, to taste.