Dragonfire Salmon

DRAGONFIRE SALMON

T.G.I. FRIDAY’S Copycat Recipe

Makes 4 servings


PINEAPPLE PICO DE GALLO
1 cup finely diced fresh pineapple
1 cup finely diced Roma tomato (2 tomatoes)
1/4 cup finely diced red onion
2 tablespoons minced jalapeño
2 tablespoons minced cilantro
1 tablespoon lime juice
1/3 teaspoon salt

KUNG PAO SAUCE
1 tablespoon vegetable oil
4 teaspoons minced ginger
1 tablespoon minced garlic
1/4 cup water
1/3 cup (packed) dark brown sugar
3 tablespoons rice vinegar
4 teaspoons soy sauce
2 teaspoons chili sauce (sambal)
4 (6-8 ounce) salmon fillets
vegetable oil
salt
ground black pepper

GARNISH
1 (11 ounce) can mandarin orange segments
4 teaspoons minced fresh parsley




Preheat your grill to high.

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

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.

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.

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.