Hawaiian Grilled Salmon with Pineapple-Macadamia Salsa and Citrus-Ginger Hollandaise

This summer dish offers a taste of the tropics with sweet and spicy salsa and buttery, yet bright hollandaise.

Pineapple, small dice 4 cups
Roasted salted macadamia nuts, chopped 2 cups
Grape tomatoes, small dice 2 cups
Red onion, small dice 0.75 cup
Lime juice 3 Tbsp
Chopped cilantro 0.25 cup
Knorr® Professional Intense Flavors Charred Chili Heat 4 x 13.5 oz 2 Tbsp

Knorr® Professional Intense Flavors Charred Chili Heat 4 x 13.5 oz

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Olive oil 2 Tbsp

Prepare the Pineapple-Macadamia Salsa
- Combine all ingredients and refrigerate until needed.
Prepare the Citrus-Ginger Hollandaise
- Combine prepared hollandaise with Knorr Intense Flavors Citrus Fresh and grated ginger. Keep warm until needed.
Prepare the Grilled Salmon
- Preheat a grill to about 200 C. Season the salmon with chipotle powder and salt. Brush with oil and grill on both sides until desired doneness.
- To finish the dish, spoon the hollandaise sauce on the plate. Top the salmon with Pineapple-Macadamia Salsa and garnish with watercress.