Are you ready to start grilling on Father’s Day? 

Encourage the special man in your life to eat a balanced diet rich in lean protein, vegetables, fruits and whole grains. 

 

Did you know that marinating meats helps to reduce carcinogens produced from charring meats? Marinating meats helps to reduce the development of carcinogens known as (Heterocyclic Amines). 

 

Here are some tips! 

·      Start off by covering your grill with a grilling sheet or aluminum foil to protect your grill. 

·      Beef and pork can be marinated overnight and chicken for several hours. 

·      Fish, like salmon is rich in omega-3 fats and only requires 20 to 30 minutes.

·      The Omega-3’s found in fish contribute to a healthy heart, fight inflammation and reduce your risk of having a stroke!  

·      Don’t forget to grill plenty of fruits and veggies such as pineapple, peaches, figs, asparagus, eggplant and zucchini! 

 

 

Grilled Pineapple Salmon 

Prep: 10 minutes 

Grill 15 minutes

Makes: 4 Servings

 

Ingredients 

Marinade: 

·      3 garlic cloves, minced  

·      ½ cup cilantro, finely chopped  

·      1 lemon, juiced 

·      1 teaspoon soy sauce 

·      1 tablespoon olive oil 

Grill: 

·      4 (6 ounce) Salmon Portions

·      ½ fresh pineapple, cut into rings 

·      Kosher salt & Pepper  

 

Directions: 

1.     Combine garlic, cilantro, lemon juice, soy sauce and olive oil in a small bowl, whisk to combine. 

2.     Place salmon in a zip-lock freezer back, pour marinade over salmon and refrigerate for 30 minutes. 

3.     Meanwhile, heat your outdoor grill (or oven) to medium heat, 400 degrees F. 

4.     Cut pineapple into 1 inch rings and brush lightly with olive oil; set aside. 

5.     After 30 minutes remove salmon from zip lock bag and place onto a dish. Season with salt and pepper.

6.     Place salmon onto a grill safe pan or aluminum foil to prevent sticking to your outdoor grill. If using oven, place aluminum foil on a baking sheet. 

7.     Carefully slide prepared salmon onto hot grill, cook for about 15 minutes or until internal temperature reaches 140 degrees. Note: salmon will continue to cook after removed from the grill and should reach 145 degrees before consuming. 

8.     Place pineapple directly on hot grill and grill until grill marks appear, flip and repeat on alternate side. 

9.     Remove salmon & pineapple from grill and serve immediately. 

 Nutrition Information: 

325 Calories; 11g carbohydrate; 35g protein;15g Fat

Recipe by: Jacqueline Gomes, RDN, MBA