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Grilled Salmon with Pineapple Pecan Salsa

Pecans-shell-group

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4
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INGREDIENTS

1 1/2 cups chopped fresh pineapple
1/2 cup chopped red onion
1/4 cup packed cilantro leaves, finely chopped
1 jalapeño pepper, seeded and chopped
1/4 tsp. salt
3/4 cup chopped Georgia pecans, toasted
4 small salmon steaks (about 5 oz. each)

INSTRUCTIONS

  1. 1
    About 30 minutes before serving, combine the pineapple, red onion, cilantro, jalapeño, and salt to make salsa; set aside.
  2. 2
    Prepare a hot charcoal fire or preheat a gas grill. Place the salmon steaks on the grill and cook, turning just once, until the fatty edges are crispy and the salmon looks like it will flake-about 5 - 6 minutes each side.
  3. 3
    To serve, stir pecans into salsa; top each salmon steak with about 1/3 cup salsa.

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cuisines North & South American
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