2tablespoonscoconut butter,or substitute with dairy butter or vegetable oil
2slicesfresh pineapple
½cupred peppers,quartered
1cup zucchini,sliced
1cupyellow squash,sliced
½tablespoonolive oil or vegetable oil
Instructions
In a large skillet, melt and brown the coconut butter. Add garlic, honey, lemon juice, and rosemary leaves. Stir
Season salmon with salt and pepper. Add the salmon to the pan. Using a spoon, continuously baste (or cover) the salmon with the pan sauce as the salmon cooks, about 10 minutes. Remove from heat to prevent overcooking.
Preheat grill to medium-high. Brush peppers, squash, and zucchini with olive oil and grill for 4 minutes per side. Add pineapple and grill for 2-5 minutes more. Remove from grill.
Garnish salmon with lemon. Serve with grilled pineapple and vegetables.
Notes
*Avoid giving honey to children under 1 year of age.Recipe submitted by Chef Telly (Talicia Campbell) for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.