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Grilled Salmon Spice Surprise

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Total Time (minutes)
27
Difficulty
1
Servings
4
Ingredients
10
Total Prep Time: 15 minutes
Calories Per Serving: 350
Nutrients

Nutrition Facts

Serving Size (380g)

Amount per serving
Calories 350 Calories from fat:
% Daily Value*
Fat 15 g 19 %
Saturated 2 g 10 %
Trans 0 g
Cholesterol 60 mg 20 %
Sodium 100 mg 4 %
Potassium 992 mg 20 %
Carbohydrate 29 g 11 %
Fiber 4 g 14 %
Sugars 16 g
Protein 25 g
Vitamin A %
Vitamin C %
Calcium 4 %
Iron 10 %
Vitamin D 0 %

*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

  • 1 Thai red chili pepper, minced (or 1 tablespoon sweet Thai chili sauce)
  • 1 cup cherry tomatoes, cut in half
  • 3 tablespoons red wine vinegar, divided
  • 2 ears corn, shucked
  • 4 (4 oz.) skinless salmon fillets
  • 2 cups fresh DOLE® Tropical Gold® Pineapple, diced
  • 2 tablespoons olive oil
  • 2 cups DOLE® Strawberries, thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped

Directions

  1. Preheat grill to medium-high.
  2. Stir together chili, tomatoes, and 2 tablespoons red wine vinegar in large bowl. Set aside.
  3. Grill corn and salmon, turning once, cook for 10 to 12 minutes or until salmon flakes and corn are golden brown. Transfer both to a cutting board.
  4. Cut kernels off the corn cobs; stir into chili mixture. Stir in pineapple and oil; toss until evenly coated. Evenly divide mixture onto 4 plates; top with salmon.
  5. Stir together strawberries, remaining 1 tablespoon vinegar and black pepper; toss to coat. Sprinkle strawberries and green onions evenly over each plate.
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Grilled Salmon Spice Surprise Prep Time:15 minutes Cook time:27 minutes Serves: 4
Nutrition facts: 350 Calories, 15 grams fat
Ingredients: 1 Thai red chili pepper, minced (or 1 tablespoon sweet Thai chili sauce), 1 cup cherry tomatoes, cut in half, 3 tablespoons red wine vinegar, divided, 2 ears corn, shucked, 4 (4 oz.) skinless salmon fillets , 2 cups fresh DOLE® Tropical Gold® Pineapple, diced, 2 tablespoons olive oil, 2 cups DOLE® Strawberries, thinly sliced, 1/4 teaspoon freshly ground black pepper, 2 green onions, chopped, Directions:Preheat grill to medium-high.Stir together chili, tomatoes, and 2 tablespoons red wine vinegar in large bowl. Set aside.Grill corn and salmon, turning once, cook for 10 to 12 minutes or until salmon flakes and corn are golden brown. Transfer both to a cutting board.Cut kernels off the corn cobs; stir into chili mixture. Stir in pineapple and oil; toss until evenly coated. Evenly divide mixture onto 4 plates; top with salmon.Stir together strawberries, remaining 1 tablespoon vinegar and black pepper; toss to coat. Sprinkle strawberries and green onions evenly over each plate.