Ingredients

The following ingredients have 4 Servings
  • 1 lb. sockeye salmon
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 3 teaspoons sriracha
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon smoked paprika
  • 1 garlic clove, minced
  • 1 head of romaine, halve
  • 3 spears fresh pineapple
  • 1 cup sugar snap peas
  • 1 cup diced red pepper

Instruction

  • Preheat grill to medium-high heat, approximately 375-400°F.
  • In a small bowl add honey, lime juice, sriracha, ground ginger, smoked paprika and minced garlic. Whisk together.
  • Drizzle about half the mixture over raw salmon. Rub the sauce into the flesh of the salmon. Set the remaining sauce aside.
  • Spray grill grates with cooking spray or rub down with canola oil. Place salmon on the grill flesh side down first. Grill for 4-5 minutes. (while the salmon is cooking, season the skin side with a little bite of salt, this will help it peel off more easily later). Flip the salmon and grill on the skin side for an additional 4-5 minutes.
  • Remove salmon from the grill and let rest.
  • In the meantime, add pineapple spears to the grill along with the halved romaine lettuce heads. Grill the pineapple for 2-3 minutes per side (until there are slight grill marks) and the romaine lettuce 2-3 minutes until the lettuce is slightly charred.
  • Remove them both from the grill.
  • Chop up the charred lettuce and add it to a large bowl along with the grilled pineapple (cut into cubes) sugar snap peas, diced red pepper and then the salmon.
  • Serve salad with the remaining dressing on the side.
  • Optional: Garnish with fresh cilantro.