4– 4 oz. salmon fillets
Salt & Pepper
Extra virgin olive oil
Pineapple Salsa
Ingredients:
1c. yellow bell pepper, small dice
1 c. red bell pepper
1 c. onion, med. dice
2 c. pineapple, med. dice or pineapple chunks from the can cut in half
2 tsp. cilantro
1/4 c. lemon juice
2 tsp. minced jalapeno pepper, ribs and seeds removed
1 tsp. salt
Method:
Combine all salsa ingredients and let marinate for at least one hour.
Grilled Salmon:
Heat grill until very hot. Salt and pepper salmon fillet, drizzle with extra virgin olive oil. Lay in a diagonal position over grill to create perfectly positioned grill marks. Drizzle upturned side with extra virgin olive oil to prevent sticking. Turn fillet to the opposite diagonal or 10:00 and 2:00 on a clock, cooking a total of 3 to 4 min. depending on thickness of the fillet. Gently flip and do the same on the other side.
Serve with Pineapple Salsa.
4 Servings