|A tropical surprise type of salmon with a burst of flavor|
that you are bound to love...
Prep: 10 min |
Marinade: 20 min |
Cook: 10 min
Posted: by Sandra
· 4 fresh salmon fillets
· 4 fresh pineapple slices (or if canned, drain juice)
· ¼ cup maple syrup
· 1 tablespoon soy sauce
· 1 teaspoon gingerroot, grated
--(or ½ teaspoon ground)
· 1-1/2 teaspoons dijon
· 1/8 teaspoon cayenne pepper
· 1 box long-grain rice, prepared according to directions
· steamed fresh green beans
In small glass bowl, whisk maple syrup, soy sauce, gingerroot, dijon, and cayenne pepper until combined. Place salmon in a single layer glass dish skin side down, pour over marinade (reserving ¼ of it for basting), cover and refrigerate for 20 minutes. Baste both sides of pineapple slices with marinade, and set aside.
Meanwhile, oil and heat grill to medium-high heat, arrange salmon fillets (skin side up) on pan or rack so sides are not touching; adding the pineapple slices as well. Cook pineapple just until grill marks form, and gently flip over doing the same. Grill salmon for 4 minutes, and then gently flip over so skin side is now up on grill - for a total cooking time of 4 to 6 minutes (depending on thickness of salmon fillets).
Place salmon fillets on serving plates with the pineapple. Serve with sides of rice and steamed green beans. ~ Enjoy!