Grilled Salmon with Thai Pineapple Curry Sauce
A perfect sweet and spicy summer dish. If salmon is not your thing, substitute chicken. That combo will work great as well. This dish is very popular at the restaurant. I have simplified the sauce to save you a little hassle (and cash.)
The Sauce
1 Tbsp. thai red curry paste
1/2 cup pineapple juice
1/4 cup coconut milk
Pinch of ginger powder.
Salt and Pepper to taste.
Chopped cilantro to taste.
Add all ingredients to the sauce pan and reduce by about half, (adjust seasonings after you have reduced.) Brush salmon with olive oil and season with salt and pepper. Grill to you liking. Pour the sauce over the salmon and serve over basmati rice or as a salad. Simple! Enjoy with a Pilsner Urquell or an off dry Reisling for some nice flavour combinations. Cheers.