Pacific Rim Salmon

By 1For_Him

Ingredients

• Or:
• 1/2 * 1/2 cup unsweetened pineapple juice
• 1/4 * 1/4 cup soy sauce
• 2 * 2 tablespoons minced fresh parsley
• 5 * 5 teaspoons sesame oil, divided
• 2 * 2 teaspoons honey
• 1/2 * 1/2 teaspoon coarsely ground pepper
• 8 * 8 salmon fillets (6 ounces each)
• 5 * 5 green onions, coarsely chopped
• *
• 4 fresh salmon steaks
• 1/2 cup teriyaki sauce
• 1/3 cup honey
• 1/4 cup rice vinegar
• 1 T grated fresh ginger
• 1 T dark sesame oil
• 1/2 tsp crushed red pepper flakes

Details

Servings 8

Preparation

Step 1

Prep: 15 min. + marinating Grill: 15 min.

In a small bowl, combine the pineapple juice, soy sauce, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.

Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 8 servings.


Nutrition Facts: 1 fillet equals 333 calories, 20 g fat (4 g saturated fat), 100 mg cholesterol, 337 mg sodium, 2 g carbohydrate, trace fiber, 34 g protein.

Pacific Rim Salmon published in Taste of Home August/September 2008, p43

**
Marinate salmon steaks. Use foil sheet with holes poked for drainage and grill 3-5 minutes on each side. Brush with marinade after turning.