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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."
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1 h 42 m servings 401 cals
Original recipe yields 4 servings

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  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.
  2. Marinate salmon in the refrigerator for 1 hour.
  3. Mix strawberries, pineapple, onion, and parsley in a bowl to make salsa. Cover with plastic wrap and refrigerate.
  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.
  5. Divide salmon fillets among serving plates; drizzle reserved 1/3 cup marinade on top. Spoon salsa on top.

Nutrition Facts

Per Serving: 401 calories; 21.4 g fat; 31.1 g carbohydrates; 21.5 g protein; 56 mg cholesterol; 961 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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A great recipe followed exactly as posted.