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    Maple-Glazed Salmon with Pineapple Salsa


    Source of Recipe


    RC


    4 6 Ounce salmon filet per person

    Marinade:
    1 Tablespoon maple syrup
    1 tablespoon teriyaki sauce
    1 tablespoon pineapple juice
    1 teaspoon minced fresh ginger
    1 clove fresh garlic, mashed

    Place salmon filets in a resalable plastic bag. Combine marinade ingredient 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 first over hot coals. Flip after 2-3 minutes and cook for another 1-3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.


    Pineapple Salsa
    1 medium sized ripe tomato, chopped into small cubes
    1/4cup chopped red bell pepper
    2 pickled jalapeno pepper slices, deseeded & 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. Let simmer over low heat about 5 minutes. Cool. Refrigerate until ready to serve with salmon.

    Yield: 4 filets
 

 

 

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