Maple-Glazed Salmon With Pineapple Salsa

• 4 (6 ounce) salmon fillets
• For Marinade
• 1 tablespoon maple syrup
• 1 tablespoon teriyaki sauce
• 1 tablespoon pineapple juice
• 1 teaspoon minced fresh ginger
• 1 garlic clove, mashed
• For Pineapple Salsa
• 1 medium tomatoes, chopped into small cubes
• 1/4 cup chopped red bell pepper
• 2 pickled jalapeno peppers, slices deseeded and finely chopped
• 1/2 cup pineapple chunk (fresh or canned)
• 1 teaspoon salt
• 1 teaspoon sugar

1. Place salmon fillets in a resealable plastic bag Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill).
2. 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.
3. For 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.

salmon fillets, marinade, maple syrup, teriyaki sauce, pineapple juice, fresh ginger, garlic, pineapple salsa, tomatoes, red bell pepper, jalapeno peppers, pineapple, salt, sugar

Taken from www.food.com/recipe/maple-glazed-salmon-with-pineapple-salsa-129887 (may not work)