Grilled Cajun Salmon With Tomato Pineapple Salsa - cooking recipe

Ingredients

2 tablespoons minced fresh parsley
2 tablespoons extra virgin olive oil
1 teaspoon cajun seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 salmon fillets (with skin, about 1 1/2 lbs)
SALSA
14 ounces pineapple chunks, in own juice
1 cup cherry tomatoes (halved or quartered) or 1 cup grape tomatoes (halved or quartered)
1/2 cup chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation

Combine first 5 ingredients in a small bowl; rub onto salmon.
Place salmon, skin side down, on greased grill over medium heat; close lid and cook, turning once, until fish flakes easily when tested, about 10 minutes -- OR bake in preheated 350F oven for about 10 minutes.
SALSA: Drain pineapple, reserving 2 tbsp juice.
Combine with remaining ingredients & serve over salmon.