Roger Mooking’s Grilled Salmon & Pineapple Salad

Roger Mooking’s Grilled Salmon & Pineapple Salad

30-minute recipe Serves 4
Sweet, savoury, and colourful, this grilled pineapple salad screams summer. Ready in a half-hour, the tangy pineapple is balanced with creamy avocado and peppery slivers of radish. Garnish with fresh mint to bring it all together. Tip: Grill salmon on foil keep it from falling apart when it's ready to be taken off the grill.
30-minute recipe Serves 4


Prep: 20-minute | Cook: 10-minute
  • 1

    Preheat barbecue to medium-high.

  • 2

    Arrange salmon on a piece of foil. Sprinkle with a pinch of salt and black pepper. Transfer foil with salmon to grill. Barbecue salmon until an instant-read thermometer inserted into thickest part of fish reads 158°F, about 7 to 10 minutes.

  • 3

    Meanwhile, sprinkle remaining pinch of salt over pineapple. Oil grill. Barbecue pineapple until grill marks form, about 3 minutes per side.

  • 4

    Remove salmon and pineapple from grill. Set aside and keep warm.

  • 5

    Whisk cooking sauce, oil and lime juice in a large bowl. Add grilled pineapple, avocado and radish. Gently toss until coated.

  • 6

    Cut salmon into bite-sized pieces. Plate salmon and pineapple salad. Sprinkle with mint.

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Last updated: February 9th, 2021

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