🫙 From the Spice Rack
Planked Salmon with Grilled Pineapple, Rhubarb and Habanero
2 sides Wild Canadian salmon -- (5 pounds each) 1 cup pineapple juice 1 cup rhubarb -- grilled, minced 1 cup fresh pineapple -- crushed 1/4 Habanero pepper -- minced
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Ingredients8 items
Ingredients
- 2sides wild canadian salmon -- (5 pounds each)
- 1cuppineapple juice
- 1cuprhubarb -- grilled, minced
- 1cupfresh pineapple -- crushed
- 1/4habanero pepper -- minced
- 4tablespoons kosher salt
- 4tablespoons black pepper
- 4tablespoons fresh dill
Directions
- 1
2 sides Wild Canadian salmon -- (5 pounds each) 1 cup pineapple juice 1 cup rhubarb -- grilled, minced 1 cup fresh pineapple -- crushed 1/4
- 2
Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper
- 3
Reserve this for mopping the fish while cooking
- 4
In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes
- 5
Rub the salmon for 5 minutes
- 6
Allow the salmon to sit in the refrigerator for 3 hours
- 7
Rinse the salmon with cold water
- 8
Lay the fish fillets, skin side down on a soaked, oiled cedar board