Grilled Salmon With Pineapple Salsa Recipes

GRILLED CITRUS SALMON WITH PINEAPPLE SALSA

Steps:

• In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
• Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.

GRILLED SALMON WITH PINEAPPLE SALSA RECIPE

Steps:

• For the Salmon: Place salmon filets on a sheet of foil. Combine the soy sauce and Worcestershire sauce, and then lightly pour over the salmon. Fold up the foil to wrap the salmon filets and set aside for about 30 minutes. Place the filets on a heated grill, keeping it on medium-high heat, and grill on each side for 10-15 minutes or until the salmon is completely cooked. For the Salsa: In a medium-sized saucepan, warm up the olive oil, then place the pineapple chunks and onion in the pan. Squeeze the juice from the lime in the pan and then let this sauté and simmer for about 10 minutes or until lightly browned and warmed. Serve the pineapple salsa over the salmon.

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

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 SALMON AND PINEAPPLE WITH AVOCADO DRESSING

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
• Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
• Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
• Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.

GRILLED SALMON WITH PINEAPPLE SALSA

Steps:

• Make sauce: In a large bowl, whisk together juice of 2 limes, olive oil and honey.
• Heat grill to high. Add salmon, brushing with honey-lime sauce, and grill until cooked through, 5 to 6 minutes per side.
• Meanwhile, make pineapple salsa: In a medium bowl, combine pineapple, onion, remaining lime juice and cilantro and season with salt and pepper.
• Serve salmon warm with salsa.

SALMON WITH PINEAPPLE TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together lime juice, olive oil, soy sauce, shallots, and sugar. Stir in the pineapple, tomatoes, and basil. Season with salt and pepper. Cover, and refrigerate. Remove from refrigerator 10 to 15 minutes before serving.
• Place salmon in a 9x13-inch pan. Pour chicken broth over the top, and sprinkle with lemon pepper.
• Bake in a preheated oven until fish flakes easily with a fork, about 30 to 40 minutes. Serve with salsa on the side.

GRILLED PINEAPPLE SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
• Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
• Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.

GRILLED SALMON W/PINEAPPLE SALSA

Steps:

• preheat grill to high.
• in a medium bowl mix all the salsa ingredients.
• cover and refrigerate for up to 3 days.
• place salmon in a glass dish.
• rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down.
• cook 10 minutes, turning halfway through, until done to your liking.
• remove to a platter.
• add salt& pepper, serve with salsa.

GRILLED CAJUN SALMON WITH TOMATO PINEAPPLE SALSA

Steps:

• 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.