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Grilled Miso Glazed Salmon with Pineapple Ginger Peach Chutney

35 Minutes Total time 25 Minutes Prep time 10 Minutes Cook Time 300 Calories 4 Servings



  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.

Dinner Lunch Summer

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