This Grilled Salmon with Pineapple Jalapeño Salsa is a fish lovers dream -- it's super fresh, perfectly spicy-sweet and is ready in about 30 minutes.
Course:
Main Course
Cuisine:
American
Servings: 4 people
Author: Naomi Cook
-
2
lb
Fresh Atlantic Salmon Fillet
-
2
cups
Fresh Pineapple
diced (whole or from a 10 oz container)
-
1
Jalapeño Pepper
diced
-
1/4
cup
Onion
diced
-
1
Lime
freshly squeezed juice
-
Extra Virgin Olive Oil
for drizzling
-
Freshly Ground Black Pepper
to taste
-
Salt
to taste
-
Beeyond The Hive Raw Wildflower Honey
for drizzling
-
Cilantro
to taste
-
Heavy Duty Foil
-
Warm the gas grill up on high heat for about 10 mins. During this time, prep the pineapple salsa.
-
Turn the grill down to about medium, place the fish on foil (we usually use a double layer), and cook for about 20 mins, or until easily flaked with a fork.
-
During the last couple of mins add the fresh salsa and heat until warmed through.
Note: We have a Charbroil Gas Grill, so this wouldn’t apply to a charcoal grill.