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Preheat oven to 300 degrees Fahrenheit.
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In a mortar and pestle or food processor break up dried chili until finely ground. Mix together with smoked paprika, Morton ® Coarse Sea Salt and lime zest.
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Salt will keep in an airtight container for about 2 weeks.
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Prepare grill with charcoal to medium-high heat.
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In a small bowl, mix together lime juice, garlic paste, honey, and sesame oil.
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Brush fillets with Sesame Oil mixture and season liberally with Smoked Chili-Lime salt. Set aside to marinate for 30 minutes.
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Place salmon skin-side down on prepared grill, cooking for 5-10 minutes depending on thickness of fillets until salmon is cooked to desired temperature.
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Serve hot with an abundance of veggies and Grilled Pineapple Miso Salsa.
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For Grilled Pineapple Miso Salsa: Preheat a grill to high heat and brush pineapple slices with coconut oil. Place on prepare grill and cook until caramelized, turning periodically to ensure even cooking.
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Remove and cool enough to handle, chopping into a small dice.
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Place grilled, diced pineapple in a bowl along with remaining ingredients and toss to evenly coat. Cover and let marinate in the refrigerator for 30 minutes (up to 2 hours).
Tastemade Recipes
Smoked Chili-Lime Salmon with Grilled Pineapple Miso Salsa
Take your grilled salmon up a few notches this summer with your own homemade smoked chili lime salt. This perfect blend of hot and sour will make your summer bbq mouth-wateringly delicious.
Salts Used: Coarse Sea Salt for the smoked chili lime salt and Fine Sea Salt for Salsa
Ingredients
- 2 smoked, dried chilies, seeds and stem removed (Chipotle)
- ½ teaspoon smoked paprika
- ¼ cup Morton ® Coarse Sea Salt
- 2 tablespoons lime zest (about 3 limes)
- 4 - 6 ounce salmon fillets, skin on
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon garlic paste
- 1 tablespoon honey
- 2 tablespoons sesame oil
- Grilled Pineapple Miso Salsa for Serving
- Lime Wedges for Serving
- Grilled Veggies for Serving
- For Grilled Pineapple Miso Salsa: ½ pineapple, peeled and sliced into ½ inch thick rounds
- 1 fresno chili, seeded and minced
- 1 tablespoon garlic, minced fine
- ¼ cup red onion, minced fine
- 1 tablespoon fresh ginger, grated fine
- 1 tablespoon brown sugar
- ¼ cup white miso paste
- 2 limes zested and juiced
- ¼ cup cilantro leaves, sliced
- ½ teaspoon Morton ® Fine Sea Salt
- Melted coconut oil for brushing (canola and olive oils work great as well)
