Grilled Hawaiian Salmon With Strawberry Pineapple Salsa Recipes

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GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA



Grilled Salmon with a Pineapple, Mango and Strawberry Salsa image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

4 teaspoons olive oil, divided
4 (6-ounce) salmon fillets, skin-on
2 teaspoons Essence, recipe follows
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 recipe Fruit Salsa, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt

Steps:

  • Preheat a grill to medium.
  • Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
  • Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
  • Combine all ingredients thoroughly.
  • In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA



Grilled Hawaiian Salmon with Strawberry Pineapple Salsa image

My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.

Provided by KelleyBee

Categories     Salmon Fillets

Time 1h42m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 21.4 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.7 g, Sodium 960.8 mg, Sugar 24.4 g

GRILLED SALMON WITH PINEAPPLE, MANGO, AND STRAWBERRY SALSA



Grilled Salmon With Pineapple, Mango, and Strawberry Salsa image

Make and share this Grilled Salmon With Pineapple, Mango, and Strawberry Salsa recipe from Food.com.

Provided by chef 998002

Categories     Healthy

Time 10m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) salmon fillets, skin-on
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup pineapple, small dice
3/4 cup mango, small dice
1/2 cup strawberry, small dice
1/4 cup red onion, chopped
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons mint leaves, chopped
2 tablespoons orange juice, freshly squeezed
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon salt

Steps:

  • Preheat a grill to medium.
  • Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
  • Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA



Grilled Salmon With a Pineapple, Mango and Strawberry Salsa image

Fresh Salmon is just the best. I go fishing in Alaska once a year and bring home a fair amount. Testing different peoples recipes is great. This one is from EMERIL. I keep some of his Essence on hand at all times. The fruit salsa is so refreshing and a great summer time addition to the fish. I have not tried it on other fish but I am sure it would be great.

Provided by Gone Fishin

Categories     < 30 Mins

Time 16m

Yield 4 serving(s)

Number Of Ingredients 21

1 teaspoon olive oil, divided
4 (6 ounce) salmon fillets, skin-on
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberry
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat a grill to medium. I also grilled mine on a cedar plank.
  • Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence(2 teaspoons), salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
  • Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
  • For the Salsa:.
  • In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

HAWAIIAN SALMON WITH PINEAPPLE SALSA



Hawaiian Salmon With Pineapple Salsa image

Make and share this Hawaiian Salmon With Pineapple Salsa recipe from Food.com.

Provided by Sharon123

Categories     Hawaiian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

6 (6 ounce) salmon fillets
2 teaspoons olive oil, plus
1 tablespoon olive oil, divided
4 tablespoons lemon juice, divided
4 teaspoons minced fresh ginger, divided
1 medium red bell peppers or 1 medium yellow bell pepper, diced
1 small red onion, finely chopped
2 (8 ounce) cans crushed pineapple
1/2 cup golden raisin
1/4 teaspoon cayenne pepper
3 cups torn fresh spinach
3 cups torn fresh romaine lettuce

Steps:

  • Rinse the salmon in cool water and pat it dry.
  • In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
  • Coat both sides of fish with the mixture and refrigerate for up to an hour.
  • While the fish marinates prepare the Pineapple Salsa.
  • Heat the remaining oil in a medium skillet.
  • Add the yellow pepper and onion and sauté until soft about 4 minutes.
  • Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
  • (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
  • Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
  • Enjoy!

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA



Grilled Hawaiian Salmon with Strawberry Pineapple Salsa image

My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.

Provided by KelleyBee

Categories     Salmon Fillets

Time 1h42m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 21.4 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.7 g, Sodium 960.8 mg, Sugar 24.4 g

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA



Grilled Hawaiian Salmon with Strawberry Pineapple Salsa image

My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.

Provided by KelleyBee

Categories     Salmon Fillets

Time 1h42m

Yield 4

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 401.1 calories, Carbohydrate 31.1 g, Cholesterol 55.8 mg, Fat 21.4 g, Fiber 2.1 g, Protein 21.5 g, SaturatedFat 3.7 g, Sodium 960.8 mg, Sugar 24.4 g

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