Maple-Glazed Salmon with Pineapple Salsa

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Intermediate

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
Marinade:

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.

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

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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    This recipe is featured in:

    Great Grilled Mains