Grilled Dijon-Maple Salmon with Pineapple Salsa

by DIANE HALFERTY
(Corpus Christi, TX U>S>A>)

1/3 Cup Maple Syrup
2 Tablespoons Dijon Mustard
2 teaspoons minced Garlic
2 teaspoons grated fresh Ginger or 1 teaspoon dried Ground Ginger
½ teaspoon ground Cayenne Pepper, or to taste
1 Tablespoon Soy Sauce
4 Salmon fillets*** (6 Ounces each)
1 Tablespoon Canola Oil

***Note: Any kind of fish can be used in this recipe...
Pineapple Salsa:
3 Cups diced fresh or canned Pineapple
1 Cup halved red seedless Grapes
½ Cup finely diced Celery
1 Jalapeno Pepper, seeded and minced (wear gloves)
1 Tablespoon Red Wine Vinegar
1 Tablespoon Fresh Lime Juice
1 Tablespoon packed Brown Sugar, or to taste
1 heaping teaspoon Hot Sauce, or to taste
1/3 Cup minced Cilantro
1/3 Cup coarsely chopped Red Bell Peppers (seeds removed)

COMBINE syrup, mustard, garlic, ginger, pepper and soy sauce; whisk well. Place fish in a closeable freezer bag and pour in the marinade. . Refrigerate several hours, or over night to allow flavors to blend, turning bag over occasionally.

Combine salsa ingredients about an hour before serving and let stand at room temperature; stir well taste and adjust seasonings as needed

HEAT grill to medium-high heat. Coat the grate (use a fish grate if possible) with non stick cooking spray and place 4-6-inches from the heat. Remove fish from marinade (marinade can be used to baste if desired, then discard) Brush salmon evenly with oil.

GRILL 4 minutes on each side or until salmon flakes easily with fork, brushing frequently with the syrup mixture. (Fish should be cooked a total of 10-minutes per inch of thickness, adjust time accordingly).... Serve on warm plates with the pineapple salsa...Grilled chile corn a watermelon salad go well with this great dish!