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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. This grilled citrus salmon is tender and flaky with a sweet and savory pineapple salsa garnished on top. Grilled to perfection in a delicious marinade that make this salmon tender and juicy with every bite!
Using Reynolds Wrap® helped me keep the salmon juicy, tender and from sticking to the pan with hardly any cleanup. in a medium bowl mix all the salsa ingredients. cover and refrigerate for up to 3 days. place salmon in a glass dish. rub both sides with oil and lemon juice, marinate in the fridge for 20-30 minutes place salmon on grill skin side down. cook 10 minutes, turning halfway through, until done to your liking. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork.
GRILLED SALMON WITH PINEAPPLE BLUEBERRY SALSA Paired with a Lemon and Basil Gin & Tonic Pineapple Blueberry Salsa 4 each ½-inch thick slices of pineapple, peeled ½ red bell pepper, stemmed and seeded ½ red onion, cut in ¼-inch thick slices 1-2 Tbsp. salad oil 1 tsp. chili powder 2 Tbsp. Brush salmon with olive oil and sprinkle with kosher salt and freshly ground pepper. Grill salmon and pineapple 4 to 5 minutes, turning only pineapple, frequently, until browned. Remove pineapple.
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. Pineapple-Salsa; 2 cups peeled, cored and diced fresh pineapple; Juice of 1 lime; 1 tablespoon chopped fresh mint; 3 tablespoons chopped fresh cilantro; 1/2 jalapeño, seeded and minced; Salt and pepper ; Directions. Preheat the oven to 450°F.
Put the salmon fillets, skin side down, on a foil-lined baking sheet. 1-1/2 teaspoons grated fresh gingerroot. 1/8 teaspoon pepper.
2 salmon fillets (5 ounces each) SALSA: 1 can (8 ounces) unsweetened crushed pineapple, undrained. 1 tablespoon sugar. 1 tablespoon minced fresh mint or 1 teaspoon dried mint. 1 tablespoon chopped red onion. 2 teaspoons minced jalapeno pepper.
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.
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