Recipe: Salmon with Pineapple Salsa (Lawry's recipe)

SALMON WITH PINEAPPLE SALSA

FOR THE SALMON:
2 pounds salmon fillets
3/4 cup Lawry's Hawaiian Marinade with Tropical Fruit Juices, divided use
FOR THE PINEAPPLE SALSA:
1 cup chopped pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped red onion
1 tablespoon finely chopped jalapeno pepper (optional)

TO MARINATE THE SALMON:
Place salmon in large resealable plastic bag or glass dish. Add 1/2 cup of the marinade; turn to coat well. Refrigerate 15 minutes.

TO MAKE THE PINEAPPLE SALSA:
Meanwhile mix 2 tablespoons of the remaining marinade, pineapple, bell pepper, cilantro, onion and jalapeno pepper in small bowl until well blended. Set aside. Remove salmon from marinade. Discard any remaining marinade.

WHEN READY TO COOK:
Grill salmon over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork, brushing with remaining 2 tablespoons marinade halfway through cooking.

Serve salmon with pineapple salsa.

Makes 8 servings
Adapted from source: Lawry's