BBQ Polynesian Salmon

Grilling Bag , Main Dish , Seafood

This sweet and succulent recipe, as implied by the name, is inspired by the tropical flavors of the Pacific. Having relatively few ingredients, it is very quick and easy to prepare; making it ideal for a fresh weeknight dinner. It is a light, healthy dish that fits in well with gluten-free, paleo, and low calorie diets.

Courtesy of Chef Mark Cleveland

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Serves 4

1½ lbs (24 ounces) of wild caught salmon filets
2 cups of cauliflower (riced) or cooked couscous
1½ cups of greens (spinach pictured)
1 cup of pineapple (chunks or crushed, unsweetened canned, frozen or fresh)
1 teaspoon of curry powder
½ teaspoon of salt
¼ teaspoon of black pepper
¼ cup of orange juice
1½ tablespoons of extra virgin olive oil
¾ cup of tropical salsa such as mango, pineapple, papaya, or sweet corn (divided use)
Sesame seeds, sea salt, cracked black pepper, and paprika (optional for garnish)
1 Ready. Chef. Go!® Grilling and Oven Bag

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Combine all of the flavorings (except for the salsa) in a mixing bowl and stir well. If the salmon isn’t precut into filets, cut it into 4 individual filets. Top each filet with a dollop of the reserved salsa and sprinkle with the optional garnishes. Load the cauliflower or couscous mix into the Ready. Chef. Go!® Grilling bag on top of the parchment paper layer. Once the cauliflower/couscous is inside, place the salmon filets on top. Seal the bag.

Grill: BBQ on a grill with the lid open and the foil side facing down on a medium flame for 20 to 30 minutes or until fully cooked.

Conventional Oven: Preheat the oven to 450° F and roast for 18 to 20 minutes or until fully cooked.

Wait a few minutes for the food to cool before opening the bag and then plate to serve. This dish is complimented well with sides such as sweet corn, marinated mushrooms, bell peppers, and broccoli to BBQ or roast.