Prep 20 mins
Cook 1 hr 10 mins
Savory sweet and spicy fresh salsa with grilled salmon from Paula Deen, Food Network.
- 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
For Pineapple Salsa
- 1 medium tomatoes, 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
- 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).
- 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.
- 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.
Fantastic. The combination of flavors is perfect.
Well, it had a lot of flavor. For me, too many flavors overwhelming the beautiful piece of salmon I had. Mahi mahi or swordfish might stand up to it better. I think this is a good recipe for those who dislike salmon but want to include more of it in their diets for the omega-3s. The salsa was tasty, but for me the cooking damaged its texture, turning the tomato to bits of pulp and skin.
If I could give this 10 stars, I would. It was DELICIOUS! Hubby and I agree it's the best salmon EVER. It's really easy to prepare the marinade and salsa either in the morning before work, or the night before. Then you just have to throw it on the grill at dinner time. I served it w/ grilled asparagus and some long grain rice. FANTASTIC!