First, make your marinade by combining 5 cloves of crushed garlic with the juice from 3 limes in a large mixing bowl with a tightly fitting lid.
Next, add ½ cup of soy sauce, ¼ cup of maple syrup, ½ tsp of dried chipotle powder, and 5 sprigs of fresh mint (chopped). Mix your marinade ingredient, then add the salmon fillets meat with the side down to the bowl. Soak the salmon in the marinade for 3 hours in the refrigerator.
Smoke the salmon on pellet grill
When you are ready to smoke your salmon filets preheat your pellet grill to 225 degrees Fahrenheit. Place your salmon fillets on a foil boat and place the salmon in the smoker. Set a timer for 30 minutes.
Check the internal temperature of your salmon every 30 minutes until it reaches an internal temperature of 140 degrees. Every time you check your salmon, add a layer of glaze to the outside of the fish.
When you place your salmon on the grill, head inside to prepare your glaze on the stove. In a small saucepan, melt 1/3 cup of butter on low-medium heat. Next, add ¼ cup of maple syrup, ¼ cup of soy sauce, and ½ tsp of dried chipotle powder.
Stir the glaze frequently with a fork or a whisk to avoid burning. When the sauce starts to simmer, reduce the heat to low. Stirring until it reaches your desired glaze consistency.
When preparing your salad dressing, combine the juice from 2 limes with 1/3 cup olive oil and 1 ½ Tbs maple syrup. Whisk the dressing together and drizzle it on top of your constructed salads.
When the salmon is resting, divide your salad ingredients into four large bowls. Place the mixed greens at the bottom of the bowl and top with cucumbers, cherry tomatoes, avocado, and pineapple. Drizzle the dressing over the salad and top with salmon, freshly chopped mint, and a dusting of finishing salt.
Then sit back and enjoy a healthy salad that will transport your taste buds back in the time to your last tropical vacation.