Originally Posted in Brown Box Organics Newsletter May 2013.
Cingo De Mayo Salmon
This very flavorful and healthy recipe is very simple and quick to prepare. It is best made with our wild caught salmon that has been caught by our local fisherman Pat at Alsec. He has the fish cut into portions and flash frozen and hand delivers it to us making them ready to cook. Top it off with locally
made Pineapple Salsa from Treasure Valley Salsa and this is a fine Fiesta meal!
• 4 (6-ounce) salmon fillets
• 1 tablespoon maple syrup
• 1 tablespoon teriyaki sauce
• 1 tablespoon pineapple juice
• 1 teaspoon minced fresh ginger
• 1 clove garlic, mashed
• Pineapple Salsa, such as Treasure Valley Salsa
Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours.
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 pineapple salsa
spooned on the side.
Serving suggestion: We like to serve this with warm rice tossed with shredded coconut.