Ingredients
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4 (6 ounce) salmon fillets
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1 tablespoon maple syrup
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1 tablespoon teriyaki sauce
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1 tablespoon pineapple juice
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1 garlic clove, mashed
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2 pickled jalapeno peppers, slices deseeded and finely chopped
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1/2 cup pineapple chunk (fresh or canned)
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1 teaspoon minced fresh ginger
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1/4 cup chopped red bell pepper
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1 medium tomatoes, chopped into small cubes
Instructions
- Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill).
- 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.
- For Pineapple Salsa: 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.