Grilled Honey-Glazed Salmon with Fresh Fruit Salsa

Marinade:

1 tbsp. Maple syrup

2 tbsp. Teriyaki sauce

1 tbsp. pineapple juice

1 tsp. minced ginger

1 garlic, mashed

1 tbsp. Canola oil

2/3 tsp. salt

dash of pepper

Let 4 slices of fresh salmon sit on this marinade for 30 - 45 minutes. Preheat grill to medium. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 3 minutes, or until cooked to the desired doneness.

Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.

Fresh Pineapple/Strawberry/Mango Salsa:

1 tbsp. extra virgin olive oil

1 tsp. Wasabi-lime mustard

2 tbsp. freshly squeezed orange juice

1 tbsp. freshly squeezed lime juice

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

2 tbsp. chopped fresh mint leaves

1/4 tsp. salt

Optional: 1 jalapeno, stemmed, seeded and finely chopped

In a medium non-reactive bowl, combine first 4 ingredients and whisk them briskly. Drop in the rest of the ingredients and gently mix everything thoroughly. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.