Valentine's Day Maple-Glazed Salmon with Pineapple Salsa

Recipe courtesy of Paula Dean

Ingredients


•4 (6-ounce) salmon fillets

•1 Tbsp maple syrup

•1 Tbsp teriyaki sauce

•1 Tbsp pineapple juice

•1 Tsp minced fresh ginger

•1 clove garlic, mashed

Pineapple Salsa Ingredients

•1 medium size ripe tomato, chopped into small cubes

•1/4 cup chopped red bell pepper

•2 pickled jalapeno slices, deseeded and finely chopped

•1/2 cup pineapple chunks, fresh or canned

•1 tsp salt

•1 tsp sugar

Directions

•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: Place all pineapple salsa ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Prep Time
10 minutes