- 4 Salmon Fillets, 6 ounces each
- 2 tablespoons Soy Sauce
- 1/2 tablespoon Worcestershire Sauce
- 1/2 tablespoon Olive Oil
- 1 cup Pineapple Chunks
- 1 Sweet Onion, Sliced
- 1 Lime
For the Salmon:
Place salmon filets on a sheet of foil.
Combine the soy sauce and Worcestershire sauce, and then lightly pour over the salmon.
Fold up the foil to wrap the salmon filets and set aside for about 30 minutes.
Place the filets on a heated grill, keeping it on medium-high heat, and grill on each side for 10-15 minutes or until the salmon is completely cooked.
For the Salsa:
In a medium-sized saucepan, warm up the olive oil, then place the pineapple chunks and onion in the pan.
Squeeze the juice from the lime in the pan and then let this sauté and simmer for about 10 minutes or until lightly browned and warmed.
Serve the pineapple salsa over the salmon.