RECIPE AND PHOTO BY: CHEF HUDA
**MAKE AHEAD: The fish needs to marinate for 20 to 30 minutes.
What You Need
For the salmon
2 tablespoons light brown sugar
1 tablespoon ground allspice
1 tablespoon garlic powder
1 to 2 teaspoons ground cayenne pepper
2 teaspoons dried thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon canola oil
1/4 cup spiced dark rum (may substitute white rum)
2 pounds skin-on salmon fillet, preferably Alaskan and center-cut
1 bunch scallions, grilled (optional)
Chopped cilantro, for garnish (optional)
For the pineapple
1 fresh pineapple, peeled, cored and cut into 1-inch-thick rings
2 teaspoons agave nectar
Let’s make something Pretty and Delicious ™.
For the salmon: Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium to medium-low (325 to 375 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them on the outer edges of the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Brush or spray the grill grate with oil and place it on the grill.Whisk together the brown sugar, allspice, garlic powder, cayenne pepper (to taste), dried thyme, kosher salt, black pepper, cumin, ginger, cloves, cinnamon, oil and dark rum in a small bowl. Place the salmon in a baking dish skin side down. Pour the spice mixture evenly over the fish. Cover with plastic wrap and let it sit at room temperature for 20 to 30 minutes.
Uncover the salmon and place it on the direct-heat side of the grill, skin side down. Cook for 5 to 7 minutes, or just until the fish is cooked through. Use a wide spatula to carefully dislodge the salmon and transfer it to a platter. If desired, place the scallions on the direct heat side of the grill; cook for a few minutes until wilted and lightly charred. Transfer to the platter.
While the salmon is resting, prepare the pineapple: Brush the pineapple rings with the agave nectar on both sides. Place them on the direct or indirect heat side of the grill. Cook for 1 or 2 minutes on each side, or just long enough to create light grill marks. Transfer to the platter with the salmon and scallions.
To serve, place pineapple rings on each plate. Cut the salmon into four equal portions, placing one over the pineapple on each plate. Garnish with the scallions and cilantro, if desired. Enjoy!
Chef Huda is a multi-talented personality in the worlds of Food, Fashion & Entertainment and has gained international notoriety for her pretty and delicious dishes and expertise in Healthy Comfort Food. She has been featured on NBC, ABC, CBS, The CW, Fox, Howard Stern’s Show, Donald Trump’s Show, The Ultimate Merger, Vogue (Italia) to name a few and is a food and entertainment contributing writer for an array of media outlets including; The CW Network, The ROOT and a lifestyle expert for Monarch Magazine. The multi-talented Chef Huda was recently a featured favorite on ABC’s hit show, “The Taste” that debuted at #1, with celebrity chef judges Anthony Bourdain and Nigella Lawson and also serves as an Ambassador for The American Heart Association.
For more Pretty and Delicious recipes visit www.chefhuda.com
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