Grilled Hawaiian Salmon With Strawberry Pineapple Salsa Recipes

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

GRILLED SALMON WITH PINEAPPLE SALSA

Steps:

• Make sauce: In a large bowl, whisk together juice of 2 limes, olive oil and honey.
• Heat grill to high. Add salmon, brushing with honey-lime sauce, and grill until cooked through, 5 to 6 minutes per side.
• Meanwhile, make pineapple salsa: In a medium bowl, combine pineapple, onion, remaining lime juice and cilantro and season with salt and pepper.
• Serve salmon warm with salsa.

SALMON WITH FRESH PINEAPPLE SALSA

Steps:

• For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
• Cover and refrigerate for 2 hours.
• Preheat oven to 450°.
• Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
• Bake for 10 - 15 minutes, depending on the thickness of the salmon.
• Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.

GRILLED SALMON WITH STRAWBERRY SALSA

Steps:

• ***Salsa***.
• Mix together cucumbers, green onion, yellow pepper, cilanto and vinegar.
• Cover and chill at least 1 hour.
• Just before serving add strawberries.
• ***Sauce***.
• In small sauce pan over low heat, melt butter with garlic.
• Stir in honey, soy sauce and lemon juice.
• Cook 2 minutes, then set aside.
• ***Grill***.
• Prepare charcoal grill.
• When coals are ready, oil a fish grilling rack.
• Brush sauce on salmon pieces and place on well-oiled rack.
• Place rack over coals (about 4 inches from heat).
• Grill salmon about 4-5 minutes on each side.
• Brush fish with sauce after turning, and again when done.
• Place grilled fish on warm platter and top with salsa.

GRILLED SALMON WITH A PINEAPPLE, MANGO AND STRAWBERRY SALSA

Steps:

• Preheat a grill to medium. I also grilled mine on a cedar plank.
• Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence(2 teaspoons), salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
• Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
• For the Salsa:.
• In a medium non-reactive bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.

GRILLED HAWAIIAN SALMON

Steps:

• Place cleaned salmon on a large piece of heavy foil, open and flat with skin side down.
• Spread mayonnaise on one side of fish, and layer sliced tomatoes on top.
• Put salmon back together as a whole fish, and layer lemon slices over salmon.
• Wrap with foil and grill for 30 minutes (or until fish flakes easily): you can also do this with salmon steaks.

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA

Steps:

• 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.

HAWAIIAN SALMON WITH PINEAPPLE SALSA

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!

GRILLED HAWAIIAN SALMON WITH STRAWBERRY PINEAPPLE SALSA

Steps:

• 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.