Maple-Glazed Salmon with Pineapple Salsa

Ingredients

• 1 teaspoon ginger fresh minced
• 1 clove garlic mashed
• 2  pickled jalapeño pepper deseeded finely chopped
• 1 tablespoon maple syrup 
• 0.5 cup pineapple chucks fresh canned
• 1 tablespoon pineapple juice 
• 0.3 cup bell pepper red chopped
• 24 ounce salmon fillet 
• 1 teaspoon salt 
• 1 tablespoon sugar 
• 1 tablespoon teriyaki sauce 
• 1 medium size tomatoes ripe chopped

Equipment

• bowl
• sauce pan
• grill
• ziploc bags
• measuring cup

Directions

1. Place salmon filets in a resealable plastic bag.
2. Combine marinade ingredients in a non-reactive bowl or measuring cup.
3. Pour marinade over filets and refrigerate from 1 to 24 hours.
4. 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.
5. Serve with pineapple salsa spooned on the side.
6. Place all ingredients in a small, non-reactive saucepan. Simmer over low heat for about 5 minutes. Cool. Refrigerate until ready to serve with the salmon.