Grilled Salmon with Pineapple Salsa

Executive Chef Abigal Hutchinson is passionate about using delicious, fresh ingredients for everything she prepares for the Grand Dining Room. She is also enthusiastic about preparing courses that are not only exciting; she likes them to be nutritious. The following is one of her favorite recipes that appeals on every level. Use the freshest possible ingredients for this recipe for the Grilled Salmon with Pineapple Salsa.

½ ea Pineapple, small diced
½ ea Small red onion, small diced
½ ea Red bell pepper, small diced
½ ea Jalapeno pepper, small diced
1 ea Whole orange, juiced
1 ea Lime, juiced
2 oz Malibu Rum
1 tbsp Parsley, minced
1 tbsp Cilantro, minced
1 tbsp Honey 2 tbsp Scallions, sliced
Salt and pepper to taste
4 ea Salmon filets, 6 oz portions
Olive oil as needed
Salt and pepper to taste

Combine all the salsa ingredients thoroughly.
Adjust seasonings with salt and pepper.
Set aside to marry.
Mix the salsa well before serving.
The salsa may be made a day ahead of time.

Rub the salmon with a little olive oil.
Lightly season on both sides with salt and pepper.
Grill the salmon to your liking and serve with the salsa.
Enjoy!