Roger Mooking’s Grilled Salmon & Pineapple Salad
Preheat barbecue to medium-high.
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.
Meanwhile, sprinkle remaining pinch of salt over pineapple. Oil grill. Barbecue pineapple until grill marks form, about 3 minutes per side.
Remove salmon and pineapple from grill. Set aside and keep warm.
Whisk cooking sauce, oil and lime juice in a large bowl. Add grilled pineapple, avocado and radish. Gently toss until coated.
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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