Ingredients

• 3/4 cup pineapple juice
• 1 tablespoon soy sauce
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons mirin
• 4 salmon fillets
• 2 mangos, peeled and diced
• 1/4 cup minced red onion
• 1/2 tomato, diced
• 1 whole habanero pepper, seeded and diced
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon grated ginger
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1/2 tablespoon chopped fresh cilantro leaves
• Salt and pepper

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Instructions

1. Preheat a grill.
2. Pineapple Marinade:
3. Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
4. Mango-Habanero Salsa:
5. Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
6. Barbeque Rub:
7. Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
8. Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.