Bring your grill out of winter hibernation by making this grilled salmon with sweet and sour pineapple salsa courtesy of Eat Spin Run Repeat. Salmon, fresh or frozen, is a great source of heart-healthy omega-3 fats and protein. Fresh pineapple is excellent in the accompanying salsa, but you can purchase canned pineapple (in water), and use the leftover juice to marinate the salmon.
Ingredients for servings
0.5 cup pineapple juice
2 teaspoons reduced-sodium soy sauce certified gluten-free if necessary
2 fillets salmon 4-5 ounce each
0.75 cup diced pineapple
0.75 cup diced cucumber
1 small green onion sliced thinly
1 tablespoon minced cilantro
0.25 teaspoon cumin
1 Pinch chili powder
1 Pinch sea salt
In a resealable bag or shallow dish, combine the pineapple juice and soy sauce. Place the salmon inside and refrigerate for 30-60 mins.
Chop all ingredients for the salsa and combine in a small bowl. Set aside until ready to serve.
Preheat the grill to medium-high and oil the grates.
Grill salmon for 2-3 minutes per side, or until no longer pink in the middle. (Cooking time will depend on the thickness of the fillets).
Serve with greens and top with salsa.