Grilled Salmon and Pineapple Tacos
This recipe takes inspiration from the traditional Tacos al Pastor by infusing the same roasted chile flavors from our Ancho Chile & Tamarind Sauce and adding caramelized pineapple slices for a sweet juicy component. The only difference is, you don't need to marinade the salmon for very long, 15 minutes is all you need to infuse all the explosive flavors you love from SALSAOLOGY. Buen Provecho!
ingredients
- 1.5 pound Salmon Fillet, with or without skin
- Salt
- ½ cup SALSAOLOGY Ancho Chile & Tamarind Sauce + more for garnishing
- 1 tablespoon Olive Oil
- 1 Pineapple, cut into slices
- 10-12 Corn Tortillas, warmed
optional garnishes
- pickled red onions
- cilantro
- limes
- SALSAOLOGY Tomatillo Sauce or your favorite taco sauce
method
- Placing fish in a glass container or a baking sheet, season salmon fillet with salt. Use ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce to rub onto the one side of the non skin side of fish. Transfer fish to refrigerator and allow to marinade for at least 15 minutes. Aim to keep the skin side of the fish as dry as possible. If using salmon without skin, rub sauce onto both sides of the fish.
- Oil grates and preheat grill to 400 degrees Fahrenheit.
- Place salmon with skin side down first for about 6-8 minutes, or until the skin is crispy and the salmon is opaque. Do not Flip. Transfer fillet to cutting board and allow to rest. If using salmon with no skin, either use a cedar plank or foil to cook on grill. Brush additional sauce onto fish while grilling if desired.
- Grill pineapple slices until tender and juicy. Remove and place on serving platter.
- Serve salmon and pinapple on platter with serving forks to piece off salmon and a slice of pinapple. Fill warm tortillas, top with your favorite taco toppings over the fish and pineapple. Enjoy!
info
Serves 10-12 tacos
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