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Smoked salmon and tangy glazed pineapple
The concept of opposites that balance each other yet achieve new tastes has
always been important in my cooking. An example is the classic Hawaiian pizza of salty
ham, complemented by sweet and tart pineapple. My pizza is a twist on the classic with
ingredients from opposite climates: smoked Alaskan salmon and fresh Hawaiian pineapple.
The pineapple is glazed with honey and mustard and adds contrast and balance to the
flavors of salt, sweet, and sour. If you can’t find Alaskan cold-smoked salmon, substitute
regular smoked salmon.
Ingredients:
Glazed Pineapple
4 tablespoons honey
1 teaspoon Dijon mustard
1 tablespoon water
1 tablespoon fresh lemon juice
1/8 teaspoon minced fresh ginger
1 grilled pizza crust
1 tablespoon Herbed Grill Oil or extra virgin olive oil
1 tablespoon grated Parmesan
1 cup shredded mozzarella
½ cup thinly sliced red onions
½ teaspoon capers
6 to 8 ounces (175 to 225g) smoked salmon fillets
1 cup fresh pineapple, cut into 1-inch (2 ½ cm) chunks
Garnish:
1 tablespoon thinly sliced green onions
1 tablespoon fresh Italian parsley leaves (optional)
- To make the Glazed Pineapple, combine all of the ingredients except the pineapple
in a small saucepan on medium-high heat and bring to a boil. Reduce the heat and simmer
for a few minutes, until slightly thick and sticky. Add the fresh pineapple and toss to
coat completely. Remove from the heat.
- Brush the grilled side of the pizza crust the Herbed Grill Oil and dust with the
Parmesan. Sprinkle on the mozzarella and add the Glazed Pineapple, red onions, and capers.
Tear the smoked salmon into pieces and scatter them evenly on the pizza
- Just...Grill . Drizzle with any remaining sauce and garnish
with the green onions and the fresh parsley leaves, if desired, before serving
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