Cinnamon Salmon With Strawberry Pineapple Salsa

• Salmon:
• 4 lb. salmon, preferably sockeye, filleted, cut into serving size pieces
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 tsp ground cinnamon
• Strawberry Pineapple Salsa:
• 1 cup each finely diced fresh pineapple and hulled and diced fresh strawberries
• 3 Tbl finely diced sweet onion like Vidalia, Maui or Walla Walla
• 1 jalapeno, seeds removed, finely diced
• 1 Tbl unseasoned rice vinegar
• 2 Tbl minced fresh cilantro (or parsley)

1. North Island Cinnamon Salmon:
2. Lay the salmon pieces skin-side down on an ungreased disposable foil cookie sheet. Mix butter, brown sugar and cinnamon together in a small bowl; spread generously on the salmon pieces. Place cookie sheet on grill of BBQ pre-heated to medium-high or in an oven @ 350 degrees. Close lide and cook for about 10 minutes per inch of thickness, removing the pieces as they are cooked (the thinner pieces near the tail end will cook faster). Remove with spatula (skin will remain on cookie sheet). Serve with Strawberry Pineapple Salsa on the side.
3. Strawberry Pineapple Salsa:
4. Combine all ingredients except cilantro/parsley in a glass bowl; toss and allow to rest for 30 minutes. Just before serving add cilantro/parsley and salt to taste.

salmon, salmon, butter, brown sugar, ground cinnamon, strawberry pineapple salsa, pineapple, tbl, tbl, tbl

Taken from www.epicurious.com/recipes/member/views/cinnamon-salmon-with-strawberry-pineapple-salsa-1201536 (may not work)