Maple-Glazed Salmon with Pineapple Salsa

1. 1

   Place salmon filets in a resealable plastic bag.

2. 2

   Combine marinade ingredients in a non-reactive bowl or measuring cup.

3. 3

   Pour marinade over filets and refrigerate from 1 to 24 hours.

4. 4

   In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals.

5. 5

   Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness.

6. 6

   Serve with pineapple salsa spooned on the side.

7. 7

   1 medium size ripe tomato, chopped into small cubes

8. 8

   1/4 cup chopped red bell pepper

9. 9

   2 pickled jalapeno pepper slices, deseeded and finely chopped

10. 10

    1/2 cup pineapple chucks, fresh or canned

11. 11

    1 teaspoon salt

12. 12

    1 tablespoon sugar

13. 13

    Place all ingredients in a small, non-reactive saucepan.

14. 14

    Simmer over low heat for about 5 minutes.

15. 15

    Cool.

16. 16

    Refrigerate until ready to serve with the salmon.

No additional tips available.