Here’s another Salmon recipe for you. Originally from Paula Deen but with no butter this time around! The pineapple salsa was awesome served alongside with basmati rice. The glaze is simple and most of us have ingredients in the house. I grilled the salmon in a basket and it came out amazingly delicious. One piece got a little more charred than the other one, and I ate that piece ( picture with the spinach) it was really just the skin that got burnt. If you’re brave you can put it right on the grill (just make sure your grill is well-oiled). You can marinate this overnight if you like, or just for a few hours if time doesn’t allow. I also served alongside some garlic sauteed spinach, which of course I alone ate because Joel absolutely will not eat spinach.
4 (6 ounce ) salmon fillets
1 tablespoon maple syrup
1 tablespoon teriyaki or soy sauce
1 tablespoon pineapple juice (juice from fresh pineapple )
1 teaspoon fresh ginger, minced
1 clove garlic, minced
In a ziploc plastic bag place salmon fillets and pour marinade right over, squish around a bit and make sure it surrounds the fish.
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices (right out of the jar; no gloves required), finely chopped. (If you don’t like jalapeno just omit.) I didn’t even chop them, it’s entirely up to you, and I also put in more jalapeno.
1/2 cup pineapple chunks, fresh or canned. (I used fresh, and used the little bit of juice from them for marinade.)
1 teaspoon kosher salt
1 tablespoon sugar
Place all ingredients in a small saucepan. Simmer over low heat for about 5 minutes. Cool it down, refrigerate for a few hours, and serve with salmon. I served with Basmati Rice and garlic sauteed spinach. Perfect!