Healthy Recipes from Peter's Principles
BD's Grilled Salmon with Pepper and Pineapple Chutney
Ingredients:
(2) 4 oz. salmon steak
(1) orange bell pepper
(2) 1" pineapple rings (cored and skinned)
1/4 cup fresh basil
extra virgin Olive Oil
Salt & Pepper
Chutney Recipe:
Halve and wash the orange bell pepper. Dry completely. LIGHTLY brush the skin side of the pepper with extra virgin olive oil. Place skin side down on grill until skin begins to char. Flip and allow the underside of pepper to cook for three minutes. Remove from grill and place in bowl Ð tightly cover with saran wrap (the steam from the peppers will help to loosen the skin). Place pineapple rings on the grill and cook for approximately 4 minutes per side. Remove skin from bell peppers and discard. Coarsely chop bell peppers and pineapple. Mix together. Add basil, salt and pepper to taste. Set aside.
Salmon Recipe:
Lightly brush the meat with extra virgin olive oil. Sprinkle on salt and pepper. Place meat side down on hot grill and allow to cook for 3-4 minutes. Turn salmon 90 degrees (for grill mark presentation) and grill for another 3-4 minutes. Flip fish and grill another 3-4 minutes. Remove salmon and spoon chutney onto fish.
Serves two.
Interested in learning more about bd's mongolian grill? Check out the video clip about bd's from Peter's television show.