Preheat grill to medium-high heat, about 400 degrees F on a gas grill.
Combine olive oil and vanilla in medium bowl. Stir and transfer half of vanilla oil mixture to a small bowl. Set small bowl aside for salsa. Place salmon skin-side down on a lipped plate. Drizzle 2 tablespoons of the oil mixture from the medium bowl over the salmon and brush to cover the entire top of the filet. Drizzle the remaining oil mixture over the pineapple slices and the peppers, toss gently to coat.
Grill the pineapple and the peppers for about 3 minutes on each side; remove and set aside.
Clean and lightly grease the grates. (Dip a folded paper towel in oil and brush the grates holding the towel with a pair of long tongs). Place the fish on the grate skin side down and grill for about 4 minutes. Rotate the fish about 45°, and continue cooking for another 4 minutes or until the fish is medium rare. Remove from the grill and place on a plate. Cover with the lid to a pan, and let sit for 5 minutes if you prefer it to be served medium.
Meanwhile, chop the pineapple and put in medium bowl. Peel as much of the skin off the peppers as possible, chop them and add to the pineapple. Add the small bowl of vanilla oil set aside earlier. Stir in the onion, Orange Blossom Water, cumin and salt. Toss gently to coat.
Cut the salmon into 4 portions and top with warm pineapple salsa.
Grilling the salmon skin side down makes it less likely the flesh will stick to the grill. Placing a lid over the salmon after grilling will allow it to continue to cook without drying out.
For a spicier salsa, use a large jalapeño instead of medium.
Stir in 1 tablespoon chopped cilantro, if desired.
Preheat grill to medium-high heat, about 200 degrees C on a gas grill.
Combine olive oil and vanilla in medium bowl. Stir and transfer half of vanilla oil mixture to a small bowl. Set small bowl aside for salsa. Place salmon skin-side down on a lipped plate. Drizzle 2 tablespoons of the oil mixture from the medium bowl over the salmon and brush to cover the entire top of the filet. Drizzle the remaining oil mixture over the pineapple slices and the peppers, toss gently to coat.
Grill the pineapple and the peppers for about 3 minutes on each side; remove and set aside.
Clean and lightly grease the grates. (Dip a folded paper towel in oil and brush the grates holding the towel with a pair of long tongs). Place the fish on the grate skin side down and grill for about 4 minutes. Rotate the fish about 45°, and continue cooking for another 4 minutes or until the fish is medium rare. Remove from the grill and place on a plate. Cover with the lid to a pan, and let sit for 5 minutes if you prefer it to be served medium.
Meanwhile, chop the pineapple and put in medium bowl. Peel as much of the skin off the peppers as possible, chop them and add to the pineapple. Add the small bowl of vanilla oil set aside earlier. Stir in the onion, Orange Blossom Water, cumin and salt. Toss gently to coat.
Cut the salmon into 4 portions and top with warm pineapple salsa.
Grilling the salmon skin side down makes it less likely the flesh will stick to the grill. Placing a lid over the salmon after grilling will allow it to continue to cook without drying out.
For a spicier salsa, use a large jalapeño instead of medium.
Stir in 1 tablespoon chopped cilantro, if desired.
Pure Vanilla Extract
Orange Blossom Water
