Grilled Hawaiian Salmon with Strawberry Pineapple Salsa
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
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.
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