Grilled Vidalia Onion,Teriyaki Salmon with Sweet & Spicy Salsa Recipe
Ingredients
6– 4-5 ounce salmon fillets, skinned – cut into 2 x 3 inch squares
Teriyaki Marinade and Sauce
4 tablespoons granulated sugar
4 tablespoons soy sauce
4 tablespoons rice wine vinegar
2 tablespoons ground ginger
2 cloves garlic, minced
6 ½ inch slices Vidalia onions, rings not separated
Salsa
¼ cup chopped peeled mango
¼ cup chopped red and yellow pepper
¼ cup chopped peeled kiwi
¼ cup chopped red onion
¼ cup diced Serrano pepper, seeds removed
¼ cup pineapple tidbits
¼ cup fresh pineapple juice
2 tablespoons honey
2 tablespoons lime juice
2 tablespoons olive oil
Vidalia Onion Marinade
4 large Vidalia onions, peeled and sliced into ½ inch slices, rings intact
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ teaspoon paprika
Instructions
- Combine onion marinade in small bowl. Layer onion slices in a baking dish pour marinade over slices. Cover with plastic wrap and refrigerate 1 hour.
- Combine ingredients for Teriyaki marinade. Place salmon in baking dish, pour marinade over salmon pieces. Cover with plastic wrap and refrigerate 1 hour.
- Combine salsa ingredients in medium sized bowl, cover with plastic wrap and refrigerate until serving time.
- Heat grill to medium coals or medium high for gas grill. Grill onions 3 minutes on each side. Place salmon on top of grilled onions and cover grill, cook 3- 5 minutes until salmon is flaky.
- Serve grilled onion and salmon with sweet and savory salsa.
Notes
Make Ahead marinade up to 24 hours. In a hurry, marinade at least one hour. Salsa can be made ahead up to 2 hours prior to dinner.
Find it online: https://lizbushong.com/teriyaki-salmon-sweet-spicy-salsa/