Maple-Glazed Salmon with Pineapple Salsa

I absolutely adore Paula Deen from the Food Network so much. She reminds me of my Mom and Aunt Kathy all rolled into one. She is spunky and fun, and her recipes always look incredible, but not usually the healthiest. I was pleased to find this recipe for Maple-Glazed Salmon with Pineapple Salsa. Healthy, light and refreshing...just what a girl needs to fit into those skinny jeans.

Ingredients:

4 (6-ounce) salmon fillets

Marinade:
1 tablespoon maple syrup
1 tablespoon teriyaki sauce
1 tablespoon pineapple juice
1 teaspoon minced fresh ginger
1 clove garlic, mashed

Pineapple Salsa:
1 medium size ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, deseeded and finely chopped
1/2 cup pineapple chucks, fresh or canned
1 teaspoon salt
1 tablespoon sugar

First, place the salmon fillets in a resealable plastic bag. Next, combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (I did the minimum of 1 hour but would recommend letting it soak for at least 3 hours)

While your fish is marinating, prepare the pineapple salsa. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.

After the salmon is finished marinating, in a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals. Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness. If you are not lucky enough to have a grill (me!) I broiled the salmon for 15-18 minutes, and it was amazing still!

The recipe says to serve with pineapple salsa spooned on the side but I just placed it right on top. Elon LOVED the recipe and it was uber easy, try it for yourself!