One of my favorite dishes at T.G.I. Friday’s is the Dragonfire Salmon. The spicy kung pao sauce is flavorific and the sweet pineapple pico de gallo is a perfect bright garnish. Best yet, each of these components is super easy to make from scratch. You can even prepare them a day in advance if you like, then when you’re ready to make the dish, crank up your grill and cook up the salmon. It helps if you can find freshly sliced pineapple in your produce or deli section for the pico de gallo so that you don’t have to buy a whole pineapple. The chain uses Norwegian salmon but any salmon will do here, and you may want to serve the fish over a bed of rice with a side of steamed broccoli just as they do at the restaurant chain, so add that stuff to your shopping list.

1 cup finely diced fresh pineapple
1 cup finely diced Roma tomato (2 tomatoes)
¼ cup finely diced red onion
2 tablespoons minced jalapeño
2 tablespoons minced cilantro
1 tablespoon lime juice
⅛ teaspoon salt

1 tablespoon vegetable oil
4 teaspoons minced ginger
1 tablespoon minced garlic
¼ cup water
⅓ cup (packed) dark brown sugar
3 tablespoons rice vinegar
4 teaspoons soy sauce
2 teaspoons chili sauce (sambal)

4 6- to 8-ounce salmon fillets
Vegetable oil
Ground black pepper

1 11-ounce can mandarin orange segments
4 teaspoons minced fresh parsley

Cooking method

1-Preheat your grill to high.

2-Combine all of the ingredients for the pineapple pico de gallo in a medium bowl, then cover and chill until later.

3-Make the kung pao sauce by heating the oil, ginger, and garlic in a small saucepan over medium/low heat for 5 minutes or until the garlic just begins to brown. Add the water to stop the garlic from browning. Add the remaining ingredients, then turn the heat up to medium. When the mixture begins to bubble, reduce the heat and simmer for 10 to 15 minutes or until thick. Turn off the heat and cover.

4-Brush the salmon fillets with the oil, then lightly salt and pepper each fillet. Cook the salmon on a well-lubricated barbecue grill or grill pan on your stovetop over medium heat for 6 to 8 minutes per side or until the fish flakes easily.

5-Serve each salmon fillet on a bed of rice, if desired. Brush each fillet with some of the kung pao sauce, and spoon some pineapple pico de gallo over the top. Add some mandarin orange segments next, and sprinkle each serving with about a teaspoon of minced parsley.

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