Grilled Salmon with Pineapple-Cilantro Sauce

Delicious grilled Teriyaki salmon steak  garnished with grilled pineapple, baby eggplants, zucchini and chilli pepper for healthy style dinner.

Makes 6 servings


1 medium pineapple, peeled, cored, cut into 1″ chunks
3/4 cup unsweetened pineapple juice
2 tablespoons lime juice
2 cloves garlic, minced
1/2 to 1 teaspoon minced jalapeño pepper
2 tablespoons minced cilantro
1 tablespoon cornstarch
2 tablespoons cold water
2 to 3 tablespoons NutraSweet® Spoonful™ or the equivalent of your favorite sweetener
6 salmon fillets (about 4 ounces each)


Preheat grill for medium heat. In medium saucepan heat pineapple, pineapple juice, lime juice, garlic and jalapeño pepper to boiling. Reduce heat and simmer, uncovered, 5 minutes. Stir in cilantro and bring mixture to a boil. Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened. Remove from heat; cool 2 to 3 minutes. Stir in Nutrasweet® Spoonful™ and season to taste with salt and pepper.

Lightly oil grill grate. Place salmon on the preheated grill. Cook salmon for 6 to 8 minutes

Serve warm sauce over grilled fish. per side, or until the fish flakes easily with a fork.

NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and lamb. Also pairs well with seasonal veggies.

To use the sauce as a marinade, double the recipe, cool completely, and use half to marinade the salmon for 1-3 hours (overnight if using pork or lamb). When you’re ready to grill, discard the marinade. Heat the remaining half of the sauce to spoon warm over fish.

Nutritional Information

Calories 185
Fat 3g
Carbohydrates 16g
Protein 24g

Items of Interest

June 18, 2015 BBQ & Grilling, Dinner, Fish & Seafood