First salmon fillets, these were approximately four ounce cuts. We’re going to have grilled salmon. And what I’m going to do is to prepare those, we’re going to marinade them with both lemon and lime juice. I’m going to take a half of the fresh lemon and just squeeze right above the fish, okay a little bit. And then I’m going to take a half of lemon, do the exactly the same thing.

The next step, we’re going to start with the salsa. While this is map, little bit a salt also just to toast here salt, it’s just fine. Let them loosen up a little bit with the lemon juice and the lime juice and we’re going to set this aside, right here.

The next step in this recipe is to start making the pineapple salsa. The main idea that I think in this is the pineapple. It’s very interesting to work with pineapple. Cooking a fruit, I really—you see that once you put the fruit—also put the fruit into the pan. I’m going to turn the heat off, and take the pan away from the flame all together. I really don’t want to cook the fruit. When a fruit cooks, it really breaks down fast. It looses texture and the bite. So you see, as soon as the pineapple goes in, we’re going to take it away and just let it settle before it goes on top of the fish.

Now, pineapples are red. Pineapples are recently—I know this came from South America, see I thought they’re Hawaiian. We’re going to start out with just a little bit of butter and this salsa pan. I’m going to cool this off just a little bit, goes back here, okay. The first ingredient into pan goes the butter, like so. Now, my butter melts just a bit. And we’re going to add butter. This is fresh ginger. The first chop ginger right here, we put just about two spoons goes on top of the butter.

The next thing we’re going to add is a lot of this is the jalapeno peppers. This has been fine diced. I’m going to place right here. Okay, give it a little shake. I’m going to add just a touch of charlottes, about half of tea spoon of charlottes. And we’re going to put just a pinch of fresh garlic in there. Okay now, I just want to sauté this until the smoke comes off the pan. It is very mild toast of the salsa and that’s probably just perfect right now. So, the next ingredient that we add to the pan is a half a pound of small dice fresh pineapple.

So we go right on the top. Now, I’m going to turn my heat off. And then to there, I’m also going to add two ounces of orange juice. Now, finish the salsa in fact, I just want to put another heat on there just a second to warm up the orange juice. We’re going to watch it now. You’re going to see. I do not want to simmer. I just want to warm that a bit. And while that’s heating up, I am going to add also. I’ve got about half a teaspoon or fresh mint chopped, half a teaspoon of fresh basil. Now that is just right. I’m going to turn this off and let the heat of the pan finish cooking the pineapple. I’m going to put this right on top of that one, so we can trap the heat, the warmth in there.

Now, this grill is side enough. The next step is going to be, to grill the salmon. Now, I’m just going to add some a little bit of olive oil on the salmon. Once that is coated with the oil, I’m going to bring it over to the grill. Skin side down first. I’m going to place against the ground of the grill, so I get those nice score marks. Now, while that’s cooking, I got my plate over here ready. When I was in culinary school, Chef taught me a trick about grilling fish. Before you put the fish on top of the grill, you would mix up some salt and some water. And then maybe use a towel of brush to get that salt water one on the grill. Now once the water evaporates, you left with the salt on the grill. So when the fish goes down, the salt will touch the fish instead of fish touching the metal. So therefore, the fish would pull a lot cleaner off the grill. Just a minute on one side and we’re going to turn it over. We’ve got the sore marks on there, beautiful. And I will take my—this one over here.

Once you feel that the separation going on between your ribs of the meat, then you know it’s cooked all the way through. I’m going to turn this on the side, like this. Okay, this is coming up now, I got three pieces.

Now on my presentation, we’re going to—I place one fish like so across the plate. This way and so, I put that pineapple salsa right down the center. Here we are. We have grilled salmon with pineapple salsa.