Best Aunt Pams Grilled Salmon W Pineapple Salsa Recipes

Grilled Salmon W/Pineapple Salsa image

Provided by chia2160

Categories Kosher

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 mango, peeled, seeded, cubed
1 cup chopped onion
1 cup chopped fresh pineapple
1/4 cup fresh cilantro or 1/4 cup basil
2 -4 chopped jalapenos
2 teaspoons lime juice
2 -3 dashes hot sauce
2 lbs center cut salmon fillets
2 tablespoons olive oil
2 tablespoons lemon juice
salt & pepper

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 image

Provided by CountryLady

Categories Pineapple

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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)
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

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.

Nutrition Facts : Calories 535.4, Fat 21.3, SaturatedFat 3.2, Cholesterol 165.4, Sodium 655, Carbohydrate 19.6, Fiber 1.8, Sugar 16.2, Protein 64.5

Maple-Glazed Salmon With Pineapple Salsa image

Provided by SharleneW

Categories Mexican

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) salmon fillets
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 garlic clove, mashed
1 medium tomatoes, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno peppers, slices deseeded and finely chopped
1/2 cup pineapple chunk (fresh or canned)
1 teaspoon salt
1 teaspoon sugar

Steps:

Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill).
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.
For Pineapple Salsa: Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

Nutrition Facts : Calories 249.3, Fat 6, SaturatedFat 1, Cholesterol 87.5, Sodium 1053.2, Carbohydrate 13.1, Fiber 1.1, Sugar 10.9, Protein 34.5