Maple-Glazed Salmon With Pineapple Salsa

• salmon fillets4

  (6 ounce)

• For Marinade
• maple syrup↗1 tablespoon
• teriyaki sauce↗1 tablespoon
• pineapple juice↗1 tablespoon
• minced fresh ginger1 teaspoon
• garlic clove↗1

  mashed

• For Pineapple Salsa
• medium tomatoes↗1

  chopped into small cubes

• chopped red bell pepper1⁄4 cup
• pickled jalapeno peppers↗2

  slices deseeded and finely chopped

• pineapple chunk (fresh or canned)↗1⁄2 cup
• salt↗1 teaspoon
• sugar↗1 teaspoon

Step-by-step instructions

1. 1

   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).

2. 2

   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.

3. 3

   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.