Teriyaki Grilled Salmon

Teriyaki Grilled Salmon

INGREDIENTS

  • 2 Salmon Filets
  • 1 (23-oz) bottle of La Lechonera Mojo Criollo
  • 1 Pineapple cored, sliced and cut into wedges
  • Green and Red Bell Pepper, seeds removed and sliced into bite size pieces
  • 1 TBSP Ground Squeeze Ginger
  • 1/3 cup Teriyaki Baste & Glaze
  • 2-3 drops Sesame Oil
  • 2 TSP Minced Garlic
  • 1 TBSP La Lechonera Mojo Criollo
  • 1 TBSP Olive Oil
  • Salt
  • Fresh Ground Black Pepper 

INSTRUCTIONS

  1. Place salmon filets into a large 1 gallon zip lock bag. Add 1⁄2 bottle  of La Lechonera Mojo Criollo marinade to the zip lock bag.
  2. Add pineapple wedges and bell pepper to the large zip lock bag.  Add an additional 1⁄2 bottle of La Lechonera Mojo Criollo marinade  to the zip lock bag.
  3. Place salmon and pineapple in the refrigerator and let marinate  for 3 hours.
  4. Make the La Lechonera Teriyaki Sauce. 
  5. Mix well the following ingredients in a small bowl:  1 TBSP Ground Squeeze Ginger 1/3 Cup Teriyaki Baste & Glaze 2-3 drops Sesame Oil 2 TSP Minced Garlic  1 TBSP La Lechonera Mojo Criollo
  6. After 3 hours, heat the grill. Remove salmon from the zip lock bag. Place salmon on medium hot grill, skin side down, basting the salmon occasionally with the La Lechonera Teriyaki Sauce. 
  7. Remove pineapple and bell peppers from the zip lock. Place in a medium bowl and toss with 1 TBSP olive oil. Next, place pineapple and bell peppers in a basket on the grill and cook for about 8-10 minutes or until the peppers are tender. 
  8. Grill salmon 6 to 8 minutes or until fish flakes with a fork 
  9. Plate up Salmon with pineapple and peppers. Drizzle with  La Lechonera Teriyaki Sauce. Enjoy!