Maple-Glazed Salmon with Pineapple Salsa

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.

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.