Ingredients:
4 (6 ounce) salmon fillets
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 garlic cloves, mashed
1 medium tomatoes, chopped into small cubes
1/4 cup chopped red bell peppers
2 pickled jalapeno peppers, slices deseeded and finely chopped
1/2 cup pineapple chunks ( fresh or canned)
1 teaspoon salt
1 teaspoon sugar
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 90 min.