Chef Kim's recipe: Caribbean Grilled Salmon Salad - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Chef Kim's recipe: Caribbean Grilled Salmon Salad

Caribbean Grilled Salmon Salad with Pineapple Coconut Salsa

10 oz Fresh Pineapple  PEELED & CORED, DICED 1/4"
11 oz Tomatoes, Fresh, DICED 1/4"
3 T Cilantro Leaves, Fresh  CHOPPED
2 T Jalapeno Peppers, Fresh  MINCED
3/8 t Kosher Salt
1/8 t Ground Black Pepper  
1 T Green Onions, Fresh  SLICED 1/4"
1/4 cup Yellow Peppers, Fresh  DICED 1/4"
2 oz Shredded Coconut, Sweetened   TOASTED
Combine all ingredients


Black Bean & Corn Salsa


2 oz Olive Oil
2 oz Diced 1/4" Yellow Onions  
2 oz Diced 1/4" Red Peppers  
2 oz Diced 1/4" Green Peppers  
2 T Jalapeno Peppers, Fresh  CHOPPED
2 T Diced Tomatoes, Canned  DRAINED
5 oz Corn, Frozen  THAWED, DRAINED
4 oz Black Beans, Canned  RINSED & DRAINED
1 oz Plum Tomatoes, Fresh  DICED 1/4"
1 T Cilantro Leaves, Fresh  CHOPPED
3 T Pasteurized Fresh Lime Juice  
Combine all ingredients


Jerk Marinade

6 oz Canola Oil
3 T Jerk Seasoning
1 Hot Pepper diced-Optional

Combine all ingredients

Directions for Salmon:

Use Skinless Salmon Fillets.

Pour marinade over salmon. Turn to evenly coat.  Hold refrigerated at internal temperature of 40 degrees F. or below  to marinate.

Grill salmon to minimum internal temperature of 145 degrees F.

Place Salad on plate lightly dressed with Balsamic Dressing.

Place 2 oz ladle black bean salsa on . Top with 1 salmon fillet. Serve with pineapple salsa on top.


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