Maple Glazed Salmon With Pineapple Salsa

By JJCR

Ingredients

• 1 salmon fillet (6 oz.) per person
• Marinade
• (enough for 4 Fillets)
• 1 tbsp. maple syrup
• 1 tbsp.teriyaki sauce
• 1 tbsp. pineapple juice
• 1 tsp. minced fresh ginger
• 1 clove garlic, crushed
• 1 tbsp.bourbon, sub.

Preparation

Step 1

1. Place the salmon fillets in a sealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the fillets, seal the bag, and refrigerate for at least an hour or overnight.
2. In a grill basket sprayed with vegetable oil cooking spray, grill the salmon skin side down over hot coals. Do not turn. Watch for the fish to cook from the bottom up; it takes about 15 to 20 minutes. Serve with Pineapple Salsa: Two variations are given.

PINEAPPLE SALSA :
1 medium ripe tomato, chopped into small cubes
1/4 cup chopped bell pepper
2 pickled jalapeno pepper slices, finely chopped
1/2 cup pineapple chunks, fresh or canned in juice or syrup
1 tsp salt
1 tbsp. sugar
1 tbsp. white vinegar

PINEAPPLE SALSA 11
1 cup fresh pineapple, finely diced
1/4 cup chopped green bell pepper
1/2 fresh jalapeno pepper seeded and finely minced red onion
2 tbsp. minced cilantro leaves
1 tbsp. fresh lime juice
1 tsp. sugar

Place all of the ingredients in a small glass bowl and toss to combine. Cover with plastic wrap and refrigerate until ready to serve with salmon.


PAULA DEEN & FRIENDS