Ingredients
- Marinade
Method
- Pineapple Salsa, recipe follows
- 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.