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 Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes

Time 1h42m

Yield 4

Number Of Ingredients 14

Ingredients

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