Grilled Hawaiian Salmon with Strawberry Pineapple Salsa recipe
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- ⅓ cup strawberry preserves ¼ cup soy sauce ¼ cup apple cider vinegar 2 tablespoons toasted sesame oil 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground ginger ½ teaspoon ground black pepper 1 pound skin-on salmon fillets 1 cup chopped fresh strawberries 1 cup chopped fresh pineapple ⅓ cup chopped sweet onion (such as Vidalia) ¼ cup chopped fresh parsley, or to taste 1 tablespoon vegetable oil
Nutrition Info
- 401.1 caloriescarbohydrate: 31.1 gcholesterol: 55.8 mgfat: 21.4 gfiber: 2.1 gprotein: 21.5 gsaturatedFat: 3.7 gservingSize: -sodium: 960.8 mgsugar: 24.4 gtransFat: : -unsaturatedFat: : -
Directions Grilled Hawaiian Salmon with Strawberry Pineapple Salsa
Directions
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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.