Grilled Hawaiian Salmon with Strawberry Pineapple Salsa

My inspiration for this splendid recipe came from a dish on the menu at Longhorn® Steakhouse. I've guessed how it's made and decided to add strawberries to the salsa, but I am sure it will be fine with just pineapples. Strawberry preserves serve as the marinade base, mixed with soy, vinegar, and sesame oil.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 401 Calories

Ingredients

• ½ teaspoon ground ginger
• 1 tablespoon vegetable oil
• ½ teaspoon ground black pepper
• ⅓ cup strawberry preserves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ cup soy sauce
• ¼ cup apple cider vinegar
• 1 cup chopped fresh strawberries
• 1 cup chopped fresh pineapple
• ¼ cup chopped fresh parsley, or to taste
• 2 tablespoons toasted sesame oil
• 1 pound skin-on salmon fillets
• ⅓ cup chopped sweet onion (such as Vidalia)

Recipe Instructions

Step 1

Mix strawberry preserves, soy sauce, apple cider vinegar, sesame oil, garlic powder, onion powder, ginger, and pepper together in a bowl to make marinade. Pour 1/3 cup into a glass measuring cup; reserve. Place salmon fillets in the bowl.

Step 2

Marinate salmon in the refrigerator for 1 hour.

Step 3

Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.

Step 4

Preheat grill for medium heat and lightly oil the grate. Oil a stainless steel grill basket. Place salmon fillets skin-side up in the basket; cook for 6 minutes. Flip and continue cooking skin-side down, about 6 minutes more.

Step 5

Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.