Makes 6 servings
1 medium pineapple, peeled, cored, cut into 1″ chunks
3/4 cup unsweetened pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
1/2 to 1 teaspoon minced jalapeño pepper
2 tablespoons minced cilantro
1 tablespoon cornstarch
2 tablespoons cold water
2 to 3 tablespoons NutraSweet® Spoonful™ or the equivalent of your favorite sweetener
6 salmon fillets (about 4 ounces each)
Preheat grill for medium heat. In medium saucepan heat pineapple, pineapple juice, lime juice, garlic and jalapeño pepper to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro and bring mixture to a boil. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Stir in Nutrasweet® Spoonful™ and season to taste with salt and pepper.
Lightly oil grill grate. Place salmon on the preheated grill. Cook salmon for 6 to 8 minutes
Serve warm sauce over grilled fish. per side, or until the fish flakes easily with a fork.
NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb. Also pairs well with seasonal veggies.
To use the sauce as a marinade, double the recipe, cool completely, and use half to marinade the salmon for 1-3 hours (overnight if using pork or lamb). When you’re ready to grill, discard the marinade. Heat the remaining half of the sauce to spoon warm over fish.
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