Grilled Salmon with Pineapple Salsa

Prep Time:15 min
Cook Time:6 min
Yeild:4 servings

INGREDIENTS:

  • 1 (20 oz.) can pineapple tidbits, drained
  • OR 1 1/2 cups chopped fresh pineapple
  • 1/4 cup diced red pepper
  • 1/4 cup finely chopped red onion
  • 1 small jalapeño pepper, seeds and ribs removed, and finely chopped
  • 1/4 cup Crisco® Pure Canola Oil, divided
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons dark brown sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 pounds salmon fillets, or other firm-fleshed fish such as flounder or halibut

PREPARATION DIRECTIONS:

  1. 1.
    COMBINE pineapple, pimento, red onion, jalapeño, 2 tablespoons oil, vinegar, brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper in glass or stainless steel mixing bowl. Stir well. Refrigerate 30 minutes tightly covered.

  2. 2.
    PREPARE grill or heat broiler.

  3. 3.
    RINSE salmon; pat dry. Brush with remaining 2 tablespoons oil. Sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.

  4. 4.
    GRILL or broil salmon fillets 3 minutes. Turn gently with spatula. Grill an additional 3 minutes or until salmon flakes easily with fork. (Fish requires 10 minutes total grilling or broiling time per inch of thickness.)

  5. 5.
    REMOVE from grill. Top with salsa. Serve immediately.

  6. TIP
    The salsa can be made up to 1 day in advance and refrigerated, tightly covered. Boneless skinless chicken breasts, turkey cutlets or thin boneless pork chops can be substituted for fish.
Grilled Salmon with Pineapple Salsa