Ingredients
Scale
For the strawberry pineapple salsa:
- 1/3 cup chopped fresh pineapple
- 1/3 cup chopped fresh strawberries
- 2 Tablespoons chopped red onion.
- 2 Tablespoons coarsely chopped cilantro
- 1 campari tomato, chopped (with juices)
- 1 Tablespoon pineapple juice (preferably fresh)
- 1 teaspoon lemon or lime juice
- 1/2 – 1 teaspoon finely chopped jalapeno (adjust the amount of peppers to the amount of heat you like)
- 1/3 of a large ripe avocado, cut into pieces
- 1/2 teaspoon salt
For the salmon:
- 1 – 2 Pineapple “planks” (the skin of the pineapple)
- 1 – 2 salmon fillets
- Old Bay Seasoning & TJ’s 21 Seasoning Salute & freshly ground pepper
Instructions
- Obtain a perfectly ripe pineapple. Cut off the skin in large slices, saving the pineapple “planks”, then chop up the rest of the pineapple into bite-size pieces.
- Stir together all the ingredients for the salsa except the avocado. Set aside.
- Sprinkle both sides of the salmon with seasoning. Fire up the grill, and once hot, set the pineapple plank on the grill. Set the salmon on top of the pineapple plank. Grill for 5 minutes, then flip the salmon and grill for a few more minutes, just until the salmon flakes when poked with a fork.
- While the salmon is cooking, chop up the avocado and add to the salsa.
- Serve salmon hot, topped with strawberry pineapple salsa, with rice or salad on the side as desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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