Ingredients

4 6oz. salmon fillets

Marinade:
1 Tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove fresh garlic, mashed

Pineapple Salsa:
1 medium sized ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded & finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar

Directions

Place salmon filets in a resealable plastic bag.  Combine marinade ingredient 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 first over hot coals. Flip after 2-3 minutes and cook for another 1-3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.

Pineapple Salsa:

Place all ingredients in a small non reactive saucepan.  Let simmer over low heat about 5 minutes.  Cool.  Refrigerate until ready to serve with salmon.

Recipe Courtesy of Paula Deen