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, recipe follows

Directions

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.

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.

Ingredients

Pineapple Salsa:

Directions

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

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.