Ingredients
- 4 ears corn, husked
- Four 1-inch-thick slices peeled fresh pineapple
- 1/2 cup extra-virgin olive oil
- 1 tablespoon finely chopped chipotle chiles in adobo sauce
- 2 teaspoons apple cider vinegar
- Juice of 1/2 lime (about 2 teaspoons)
- 1 teaspoon sugar
- Salt
- Four 1 1/2-inch-thick salmon steaks (about 3 pounds)
- 1/4 cup chopped cilantro
- 1 tablespoon chopped red onion
Description
Rachael Ray Magazine
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