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  • 90minutes
  • 249calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3
MineralsNatrium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (6 ounce) salmon fillets

  2. 1 tablespoon maple syrup

  3. 1 tablespoon teriyaki sauce

  4. 1 tablespoon pineapple juice

  5. 1 teaspoon minced fresh ginger

  6. 1 garlic clove , mashed

  7. 1 medium tomato , chopped into small cubes

  8. 1/4 cup chopped red bell pepper

  9. 2 pickled jalapeno peppers, slices deseeded and finely chopped

  10. 1/2 cup pineapple chunk (fresh or canned)

  11. 1 teaspoon salt

  12. 1 teaspoon sugar

Instructions Jump to Ingredients ↑

  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.

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