"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salmon With Pineapple Salsa Recipe

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This recipe for Salmon With Pineapple Salsa, by , is from Pathway Learning Community, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Chen
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. fresh salmon fillets
1 c. and 1 1/2 Tbsp. of Lawry's Teriyaki Marinade with Pineapple Juice, divided
1 c. diced canned pineapple in 1/2 inch pieces, slightly drained
1/4 c. diced red onion (1/4 inch pieces)
1 Tbsp. chopped fresh cilantro
2 Tbsp. diced red bell pepper

Directions:
Directions:
Place salmon in a re-sealable plastic bag and add 1 cup of the teriyaki marinade to coat the salmon. Place bag in refrigerator and let the salmon marinate for 3-4 hours.

In a small bowl, lightly mix 1 1/2 Tbsp. of teriyaki marinade, pineapple, onion, cilantro, and red bell pepper. Let salsa stand at room temperature for about an hour.

Grill salmon on both sides over high heat about 5-6 minutes per side, brushing with additional marinade if desired. You may also broil the salmon instead of grilling. Top each fillet with salsa and serve.

 

 

 

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