Grilled Chipotle Salmon with Pineapple Avocado Salsa

~serves 4, Paleo, dairy free, & gluten free


- 4 fillets of wild-caught salmon

- 3 teaspoons of chipotle seasoning

- 2 TBSP coconut palm sugar (or dark brown sugar)

- ¼ teaspoon sea salt

- ¼ teaspoon ground pepper

Pineapple Avocado Salsa

- 1 small pineapple or 1 large can of cubed pineapple (cut into smaller chunks)

- 2 ripe avocados, cut into small cubes

- ½ of a medium red onion, diced

- 4 TBSP lime juice, fresh or bottled

- 2 TBSP fresh cilantro, finely chopped

- 1 medium to large jalapeno, finely diced (remove seeds and ribs if you don’t like a lot of spice)

- 2 teaspoon pure honey

- ½ teaspoon sea salt

*Combine all salsa ingredients in a medium bowl and refrigerate until ready to use. Preheat your grill to medium heat. Prepare a tin foil “tray” for the salmon and slide it onto a flat cookie sheet. Mix the chipotle seasoning, palm sugar, salt, and pepper in a small dish. Place the fillets in the tin foil tray and evenly distribute the seasoning mixture on all four fillets. Once the grill has preheated (if your grill has a thermometer, preheat to 300℉), turn it to medium flames and slide the tin foil “tray” on to the grill. Close the grill lid and allow the salmon to cook for 12-15 minutes. When the salmon is fully cooked it should easily fall apart by slicing with a fork. Be careful not to overcook the salmon as it will get dry and loose its flavor.

Slide the tin foil “tray” back onto your cookie sheet to transport the salmon. Serve the salmon with the pineapple avocado salsa on top or on the side.