Chef Kim's recipe: Caribbean Grilled Salmon Salad

Caribbean Grilled Salmon Salad with Pineapple Coconut SalsaIngredients: {}{} {}10 oz Fresh Pineapple{} PEELED & CORED, DICED 1/4"11 oz Tomatoes, Fresh, DICED 1/4"3 T Cilantro Leaves, Fresh{} CHOPPED2 T Jalapeno Peppers, Fresh{} MINCED3/8 t Kosher Salt1/8 t Ground Black Pepper {}1 T Green Onions, Fresh{} SLICED 1/4"1/4 cup Yellow Peppers, Fresh{} DICED 1/4"2 oz Shredded Coconut, Sweetened{}{} TOASTED{}{} {}Combine all ingredients{}Black Bean & Corn Salsa Ingredients: {}2 oz Olive Oil2 oz Diced 1/4" Yellow Onions {}2 oz Diced 1/4" Red Peppers {}2 oz Diced 1/4" Green Peppers {}2 T Jalapeno Peppers, Fresh{} CHOPPED2 T Diced Tomatoes, Canned{} DRAINED5 oz Corn, Frozen{} THAWED, DRAINED4 oz Black Beans, Canned{} RINSED & DRAINED1 oz Plum Tomatoes, Fresh{} DICED 1/4"1 T Cilantro Leaves, Fresh{} CHOPPED3 T Pasteurized Fresh Lime Juice {}{}{} {}Combine all ingredients{}Jerk Marinade6 oz Canola Oil3 T Jerk Seasoning1 Hot Pepper diced-OptionalCombine all ingredients

Directions for Salmon:Use Skinless Salmon Fillets.Pour marinade over salmon. Turn to evenly coat.{} Hold refrigerated at internal temperature of 40 degrees F. or below{} to marinate.Grill salmon to minimum internal temperature of 145 degrees F.Place Salad on plate lightly dressed with Balsamic Dressing.Place 2 oz ladle black bean salsa on . Top with 1 salmon fillet. Serve with pineapple salsa on top.