Ingredients
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2 tablespoons minced fresh parsley
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2 tablespoons extra virgin olive oil
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1 teaspoon cajun seasoning
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 salmon fillets (with skin, about 1 1/2 lbs)
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14 ounces pineapple chunks, in own juice
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1 cup cherry tomatoes (halved or quartered) or 1 cup grape tomatoes (halved or quartered)
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1/2 cup chopped red onion
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2 tablespoons chopped fresh parsley
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1 tablespoon extra virgin olive oil
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1/4 teaspoon salt
Instructions
- Combine first 5 ingredients in a small bowl; rub onto salmon.
- Place salmon, skin side down, on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes -- OR bake in preheated 350F oven for about 10 minutes.
- SALSA: Drain pineapple, reserving 2 tbsp juice.
- Combine with remaining ingredients & serve over salmon.