Maple-Glazed Salmon with Pineapple Salsa - salmon fillets

Method

• Place salmon filets in a resealable plastic bag.
• Combine marinade ingredients in a non-reactive bowl or measuring cup.
• Pour marinade over filets and refrigerate from 1 to 24 hours.
• 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.
• Serve with pineapple salsa spooned on the side.
• 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
• 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.