How about something other than hot dogs or hamburgers this summer? Kyle Souder from Longhorn Steakhouse stops by Good Day to make grilled Hawaiian salmon. The restaurant also has a July 4 "Grill Us" Hotline. Get tips from grill masters from 9 a.m. to 3 p.m. Wednesday by calling 1-855-LH-GRILL or use #LHGrillMaster on social media.
Grilled Hawaiian Salmon
4 ea. 7-oz. salmon filets with the skin on
8 tablespoons of teriyaki sauce
For Pineapple Salsa:
1 cup of fresh pineapple, diced
1 tablespoon of red bell pepper, finely chopped
1/2 red onion, finely chopped
2 tablespoons cilantro, finely chopped
2 tablespoons fresh lime juice
1 tablespoon freshly ground ginger or ginger paste
In a medium bowl, mix pineapple, red bell pepper, red onion, cilantro, lime juice and ginger. Cover the bowl with plastic wrap, and allow the salsa to sit in the refrigerator for at least 30 minutes before serving.
Clean and spray oil your grill, heat to 500 degrees.
Season meat side of salmon with salt and pepper. Place salmon skin side down on a well-oiled grill. Cook for approx. 8 to 10 minutes or until 75% done, brush with teriyaki sauce, then flip.
Remove the skin and continue cooking until salmon reaches an internal temperature of 145 degrees. Once salmon is grilled to your liking, remove from the grill.
Plate the salmon, and pour the teriyaki sauce over it. Finally, top with the pineapple salsa and enjoy!
Recipe serves four.