Grilled Salmon with Sweet Peppers and Pineapple

Cooking Instructions

Preheat grill.

Coat salmon with 1 Tablespoon olive oil and season with salt and pepper.

Heat remaining 2 Tablespoons olive oil in a large sauté pan over medium heat. Add baby onions and red, yellow and green peppers and sauté for 10 minutes. Add honey and pineapple and continue cooking for 3 minutes. Sprinkle in mustard seeds and add salt. Add spinach and toss until wilted.

Meanwhile grill salmon fillets on a lightly oiled rack.

To serve, divide sautéed vegetables among 4 warm plates. Lay salmon fillets on top of vegetables. Drizzle pomegranate molasses over salmon. Garnish with fresh cilantro.

Round Out the Meal:

With steamed jasmine rice.

Kid Friendly:

Limit or omit mustard seeds.