Recipe to try Grilled Pineapple Prosciutto Arugula Pizza #Sundaysupper

http://familyfoodie.com/grilled-pineapple-prosciutto-arugula-pizza-sundaysupper/

I am thinking Rose may be a good pairing
Want to try Pat's Pineapple Ginger sauce with this.

Pineapple Ginger Sauce

Recipe from Chef Patrick Moran

This makes a ton so cut it in half or even in thirds.

Ingredients
3 whole pineapples, diced.
2 cups pineapple juice
1 cup red wine
1/2/cup soy sauce
4 T grated fresh ginger
3 green peppers finely diced
1 T Cinnamon
1 T nutmeg
cornstarch
2 cups finely diced tomato
1 cup chopped parsley

Directions
Dice the pineapple.
Saute the finely diced green peppers, when almost done add the pineapple slices.
Add all the liquid ingredients.
Add sugar to taste.
Along with the cinnamon and nutmeg
Create a corn starch slurry and add to thicken the sauce
Cool slightly
Add 2 cups of finely diced tomato and 1 cup parsley
After cooled, blur mix it slightly

It's 3whole pineapples diced 2cups pineapple juice I cup red wine vin 1/2 cup soy4tbsp grated fresh ginger. Start with sauté 3 he pepper. Add all liquid sugar to taste 1tbsp ea cinnamon and nutmeg corn starch slurryto thicken. When cooling add 2 cups fine diced tomato and 1cup chop parsley. After cooled burr mix it slightly.

Broiled Salmon with Miso Glaze

This recipe comes via Jacques Pepin in his cookbook Heart  & Soul in the Kitchen. I love this cookbook. The recipe is super simple.  I cook the salmon the way Jacques recommends, I broil it. I purchased red misso paste the first time I made this recipe. Apparently it keeps forever in the refrigerator.

There are so many great wines to pair with Salmon. One of my favorites is Rose.

Marinade
1 T red misso paste
1 T maple syrup
2 t. tamari or dark soy sauce
2 t. rice vinegar
1 t. hot chili sauce such as Sriracha
4 skinless salmon fillets (about 6 ounces each and about 1 1/4 inches thick)

For the marinade: Mix all the ingredients together until smooth.

Line a baking sheet with aluminum foil, preferably non stick. Put the salmon on a plate and using a spoon, spread the marinade all over the fillets. Place the fillets on the lined baking sheet, cover and refrigerate for at least an hour, and up to overnight.

At cooking time, position an oven rack so it is 5 to 6 inches from the broiler and preheat the broiler. place the pan of salmon on the rack and broil for 4 minutes, until the salmon is nicely brown but still pink inside.

Serve the salmon on warm plate, drizzling any juices over it.  Can also serve with some of the marinade.