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White Corn Chip Crusted Salmon topped with Grilled Pineapple Salsa
Posted on: October 10, 2007
Grilled Pineapple Salsa
2 cups fresh pineapple; diced
1/3 cup red bell pepper; diced
1/8 cup fresh cilantro; chopped
1/4 cup red onion; diced
2 tablespoon jalapeno peppers; seeded, minced
1/2 cup black beans; cooked
2 tablespoon lime juice (fresh)
kosher salt and pepper; to taste
Slice a fresh pineapple into one inch strips, grill about 2 minutes on a side and chill out. Cut pineapple into chunks and combine all ingredients in a bowl and stir well. Cover and chill at least 30 minutes.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.