I am in the midst of remodeling my kitchen. We have the flooring removed and some of the wood that surrounds the island, but starting next week we will be removing the cabinets and appliances which translates into nothing to cook with. It is still really to cool here to grill outside, so you can imagine my excitement when I saw Sanyo’s Indoor Smokeless Barbecue Grill from Food Network. It is going to be my saving grace. We can’t order takeout pizza or Chinese here, and I can only eat so many cold sandwiches. I was quite excited when it showed up on my doorstep, I’ve grilled hamburgers, sirloin steaks and then this fabulous grilled salmon. The size is perfect, I grilled 5 hamburgers and had room to toast the buns and for the salmon I had plenty of room for two large salmon halves. I have quite a few other meals planned implementing this wonderful addition to my kitchen. Honestly, I was pleasantly surprised by the size and quality of the grill because it is really inexpensive. It is non-stick and comes with a metal drip pan that you fill with water, which makes cleanup a snap. I rarely use my cast iron grill because it smokes up the whole house, but this grill is smokeless! Okay now onto this tasty salmon glazed with honey, chipotle, lime and topped with a quick fresh salsa. Your gonna love it, quick enough for weeknights and impressive enough for guests. What’s your favorite small kitchen appliance?
disclosure: Food Network provided the Sanyo Indoor Smokeless Barbecue Grill, but opinions and obvious excitement all mine!
Recipe: Chipotle Honey Glazed Salmon with Mango & Pineapple Salsa
1 mango, peeled, seed removed and diced
4 slices canned pineapple, diced
2 tablespoons cilantro, chopped
1 teaspoon green onion, finely diced
1 tablespoon honey
2 teaspoon lime juice
1/2 teaspoon sea salt
1/8 teaspoon ground chipotle *more if you like a little more heat
3 tablespoons pineapple juice
1 tablespoon lime juice
1/4 teaspoon ground chipotle
2 tablespoons honey
2 salmon halves or 4 salmon steaks
- You want to make the salsa first, so that the flavors have a chance to blend. In a small bowl combine mango, pineapple, onion and cilantro. In another bowl heat honey for about 20 seconds in the microwave (it makes it easier to combine) stir in lime juice, salt and chipotle. Pour over fruit mixture and stir until well combined. Set aside.
- Pre-heat grill or skillet to about 300 degrees.
- Meanwhile, mix together glaze ingredients in a small bowl. Brush over salmon and place on grill, skin side down. Cook for about 4 minutes and continue to baste glaze over salmon every few minutes. Turn salmon over and grill for an additional four to five minutes. Turn salmon again and when salmon becomes flaky it is done. Depending on how thick your salmon is will depend on cooking time. Discard remaining glaze.
- Serve salsa over salmon