Maple-Glazed Salmon With Pineapple Salsa |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
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 clove, mashed |
1 medium tomato, chopped into small cubes |
1/4 cup chopped red bell pepper |
2 pickled jalapeno peppers, slices deseeded and finely chopped |
1/2 cup pineapple chunk (fresh or canned) |
1 teaspoon salt |
1 teaspoon sugar |
Directions:
1. 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).
2. 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.
3. 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.
|
|