***This post is made in collaboration with Beeyond The Hive. All content, ideas and words are my own.***
We love fish! It’s something we have on a pretty regular basis, and I make this one in particular for us all the time.
It’s easy, quick, and super flavorful! I mean, adding fresh fruit to just about anything is a win! But, adding it to fish is amazing! Plus, with the addition of honey it completely seals the deal.
Again, I’ve experimented with a number of different honeys and at the end of the day, Beeyond The Hive Raw Wildflower Honey, is the ultimate best. It’s very floral, thick and stays put when drizzled on the fish. (You can really taste it even after it has been grilled — the slightly sweet, charred edges ARE EVERYTHING!)
Check it out!
Grilled Salmon With Pineapple Jalapeño Salsa
- 1 2 lb. Fresh Atlantic Salmon Fillet
- 2 cups Fresh Pineapple, diced (whole or from a 10 oz container)
- 1 Jalapeño Pepper, diced
- 1/4 cup Onion, diced
- 1 Lime, freshly squeezed juice
- Extra Virgin Olive Oil, for drizzling
- Freshly Ground Black Pepper, to taste
- Salt, to taste
- Beeyond The Hive Raw Wildflower Honey, for drizzling (Linked below)
- Cilantro, to taste
- Heavy Duty Foil
- Warm the gas grill up on high heat for about 10 mins. During this time, prep the pineapple salsa.To a large bowl, stir in the pineapple, jalapeño, onion, lime, salt and pepper to taste and cilantro; set aside.
- To prep the fish: drizzle with some extra virgin olive oil, salt, pepper and honey.
- Turn the grill down to about medium, place the fish on foil (we usually use a double layer), and cook for about 20 mins, or until easily flaked with a fork.
- During the last couple of mins add the fresh salsa and heat until warmed through.
- Note: We have a Charbroil Gas Grill, so this wouldn’t apply to a charcoal grill.