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Grilled Miso Glazed Salmon with Pineapple Ginger Peach Chutney

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Total Time (minutes)
35
Difficulty
2
Servings
4
Ingredients
8
Total Prep Time: 25 minutes
Calories Per Serving: 300
Nutrients

Nutrition Facts

Serving Size 225g

Amount per serving
Calories 300 Calories from fat: 110
% Daily Value*
Fat 12 g 18 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 4.5 g %
Monounsaturated Fat 5 g %
Cholesterol 80 mg 27 %
Sodium 350 mg 15 %
Potassium 890 mg 25 %
Carbohydrate 15 g 5 %
Fiber 2 g 8 %
Sugars 8 g
Protein 31 g
Vitamin A 10 %
Vitamin C 60 %
Calcium 6 %
Iron 10 %
Vitamin D 80 %
Vitamin E 10 %
Vitamin K 30 %
Thiamin 25 %
Riboflavin 35 %
Niacin 60 %
Vitamin B6 60 %
Vitamin B12 60 %
Pantothenic Acid 25 %
Magnesium 15 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 4 (4-oz.) salmon fillets 
  • 4 wedges fresh DOLE® Tropical Gold® Pineapple 
  • 4 tablespoons miso glaze 
  • 4 cups DOLE Arugula 
  • 2 teaspoons olive oil 
  • 1 teaspoon balsamic vinegar 
  • Black sesame seeds and lime wedges to serve 
  • 4 tablespoons Pineapple Ginger Peach Chutney (recipe below)

Directions

  1. Preheat grill or broiler to high heat. Press skewers into salmon and pineapple wedges, lengthwise.
  2. Brush salmon and pineapple with miso glaze. Arrange on grill and cook 3 to 4 minutes before turning them over, continue grilling for another 2 to 3 minutes.
  3. Toss arugula with olive oil and balsamic vinegar, set aside. Arrange arugula, pineapple and salmon on 4 serving plates and add a spoonful of warm Pineapple Ginger Peach Chutney on top of the salmon.

Pineapple Ginger Peach Chutney: Heat 1 tablespoon olive oil in a saucepan with 1 tablespoon thinly sliced mild red chile, 2 tablespoons grated fresh ginger. Stir in 3 peaches cut into wedges, 1 cup diced fresh DOLE Tropical Gold Pineapple, 1/3 cup orange juice, 2 tablespoons grated lime peel, and 1 tablespoon honey; simmer for 20 minutes. Make this chutney ahead and keep refrigerated in an airtight container for up to 1-1/2 weeks. Makes 2 cups.

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Grilled Miso Glazed Salmon with Pineapple Ginger Peach Chutney Prep Time:25 minutes Cook time:35 minutes Serves: 4
Nutrition facts: 300 Calories, 12 grams fat
Ingredients: 4 (4-oz.) salmon fillets , 4 wedges fresh DOLE® Tropical Gold® Pineapple , 4 tablespoons miso glaze , 4 cups DOLE Arugula , 2 teaspoons olive oil , 1 teaspoon balsamic vinegar , Black sesame seeds and lime wedges to serve , 4 tablespoons Pineapple Ginger Peach Chutney (recipe below), Directions:Preheat grill or broiler to high heat. Press skewers into salmon and pineapple wedges, lengthwise.Brush salmon and pineapple with miso glaze. Arrange on grill and cook 3 to 4 minutes before turning them over, continue grilling for another 2 to 3 minutes.

Toss arugula with olive oil and balsamic vinegar, set aside. Arrange arugula, pineapple and salmon on 4 serving plates and add a spoonful of warm Pineapple Ginger Peach Chutney on top of the salmon.

Pineapple Ginger Peach Chutney: Heat 1 tablespoon olive oil in a saucepan with 1 tablespoon thinly sliced mild red chile, 2 tablespoons grated fresh ginger. Stir in 3 peaches cut into wedges, 1 cup diced fresh DOLE Tropical Gold Pineapple, 1/3 cup orange juice, 2 tablespoons grated lime peel, and 1 tablespoon honey; simmer for 20 minutes. Make this chutney ahead and keep refrigerated in an airtight container for up to 1-1/2 weeks. Makes 2 cups.