Grilled Hawaiian Salmon with Strawberry Pineapple Salsa recipe

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Ingredients

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

Nutrition Info

401.1 calories
carbohydrate: 31.1 g
cholesterol: 55.8 mg
fat: 21.4 g
fiber: 2.1 g
protein: 21.5 g
saturatedFat: 3.7 g
servingSize: -
sodium: 960.8 mg
sugar: 24.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Marinate salmon in the refrigerator for 1 hour.

  3. Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.

  4. 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.

  5. Divide salmon fillets among serving plates, drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.

Recipe Yield

4 servings

Recipe Note

My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.

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