Grilled Hawaiian Salmon With Strawberry Pineapple Salsa - cooking recipe

Ingredients
    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
Preparation
    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.

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