Grilled Salmon With Pineapple Salsa

• 1/2 teaspoon lime juice
• 1-1/2 teaspoons lemon juice
• 3 teaspoon minced shallots (reserve 2)
• 1 teaspoon minced garlic
• 1/4 teaspoon cracked black peppercorns
• 1-1/2 pounds salmon
• 2 tablespoons unsalted butter
• 1 teaspoon minced jalapeno pepper
• 2 teaspoons minced ginger
• 1/2 cup orange juice
• 1-1/2 teaspoons mint
• 1-1/2 teaspoons basil
• 1/2 teaspoon cilantro
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 3/4 pound chopped pineapple
• 1/4 cup chopped papaya

Combine lime juice, lemon juice, shallots, garlic and peppercorns in a zip-loc bag and mix well. Marinate the salmon in the lime juice mixture in the refrigerator for 3 to 10 hours.

Melt butter in a skillet over medium heat and saute remaining 2 teaspoons shallots, jalapeno pepper, and ginger for 3 minutes.

Stir in the orange juice, mint, basil, cilantro, curry powder, pineapple and papaya. Warm gently over low heat. Do not allow to come to a simmer.

Grill the salmon. Serve with the warm pineapple salsa.

• source: Beta Sigma Phi cookbook
• keywords: seafood
• ratings: Liz-?, Tom-?, Kyle-?, Skylar-?
• time: ? minutes