Categories: Dinner - fish

Ingredients

• 4 (6-ounce) salmon fillets
• Marinade:
• 1 tablespoon maple syrup
• 1 tablespoon teriyaki sauce
• 1 tablespoon pineapple juice
• 1 teaspoon minced fresh ginger
• 1 clove garlic, mashed
• Pineapple Salsa:
• 1 medium size ripe tomato, chopped into small cubes
• 1/4 cup chopped red bell pepper
• 2 pickled jalapeno pepper slices, deseeded and finely chopped
• 1/2 cup pineapple chucks, fresh or canned
• 1 teaspoon salt
• 1 tablespoon sugar

Directions

1. Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.

2. In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

3. Salsa:

4. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

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