Friday, September 3, 2010


Don't long weekends just demand barbecuing?

To kick off our weekend, we’ll be barbecuing salmon tonight. Here’s a quick pineapple salsa to spoon over the fish.

Pineapple Salsa 

3/4 cup chopped pineapple (fresh is best, but I have used canned in a pinch) 
2 small tomatoes, seeded and chopped
1 jalapeno, chopped (this particular jalapeno was very mild, so I left the seeds in)
1 tablespoon sugar
1 teaspoon salt 

Put all ingredients in a saucepan over low heat. The juices will almost immediately come out of the fruit and start to simmer. Stir and let simmer for a few minutes, until the pineapple has softened. 

Allow the salsa to come at least to room temperature before serving, or make ahead and chill. 

That’s it!

It's sweet and spicy and a great topper to barbecued salmon.

Happy barbecuing…

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