- Marinade:
- 1/3 cup strawberry preserves
- 1/4 cup soy sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1 pound skin-on salmon fillets
- Strawberry-Pineapple Salsa:
- 1 cup chopped fresh strawberries
- 1 cup chopped fresh pineapple
- 1/3 cup chopped sweet onion (such as Vidalia)
- 1/4 cup chopped fresh parsley, or to taste
- 1 tablespoon vegetable oil
- Mix strawberry preserves, soy sauce, apple cider vinegar, sesame oil, garlic powder, onion powder, ginger, and pepper together in a bowl to make marinade. Pour 1/3 cup into a glass measuring cup; reserve. Place salmon fillets in the bowl.
- Marinate salmon in the refrigerator for 1 hour.
- Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.
- Preheat grill for medium heat and lightly oil the grate. Oil a stainless steel grill basket. Place salmon fillets skin-side up in the basket; cook for 6 minutes. Flip and continue cooking skin-side down, about 6 minutes more.
- Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.
04/06/2018
recipepes.com
Grilled Hawaiian Salmon with Strawberry Pineapple Salsa, recipe
PT15M
PT1H
5
455 calories
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