2 cups coarsely chopped fresh pineapple
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
3 tablespoons lime juice
1 tablespoon snipped fresh cilantro or chives
1 tablespoon honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 pound fresh skinless salmon fillet, 1 inch thick
1/4 teaspoon cumin
For salsa: in a medium bowl combine pineapple, sweet pepper, onion, 2 tblsp. of the lime juice, cilantro, honey, and jalapeno pepper. Cover and refrigerate up to 2 hours.
Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill, rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces. Brush both sides with juice and sprinkle with cumin.
Place fish on the grill rack, tucking under any thin edges. If using a cover ed grill, close the lid. Grill until fish flakes easily when tested with a fork. (For a covered grill, allow 4 to 6 minutes. For an uncovered grill: 8 to 12 minutes, gently turning once halfway through grilling.) Serve with Salsa.
I browned the Salmon on the stove top and finished cooking in the oven at 400 degrees until fish flakes.
Presented By: Barbara Tenney