• BH&G 3014

    From Dave Drum@1:229/452 to All on Mon Jun 14 10:40:12 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Teriyaki Salmon w/Pineapple Salsa
    Categories: Seafood, Fruits, Vegetables, Chilies
    Yield: 4 Servings

    1 Cedar grilling plank
    1/4 c Pineapple juice
    1/4 c Packed brown sugar
    1/4 c Rice vinegar
    2 tb Soy sauce
    4 (5 oz ea) salmon filets;
    - skin on
    4 sl (1/2") fresh, cored
    - pineapple
    1 sl (1/2") red onion
    1 Jalapeno chile pepper
    Ground black pepper

    Soak plank in enough water to cover for at least 1 hour
    before grilling; drain.

    For marinade, in a small bowl stir together pineapple
    juice, 2 tablespoons of the brown sugar, rice vinegar, and
    soy sauce. Place salmon in a large resealable plastic bag
    set in a shallow dish. Pour pineapple mixture over salmon;
    seal bag. Marinate in the refrigerator for 30 to 45
    minutes, turning bag occasionally.

    For a charcoal grill, arrange medium-hot coals around edge
    of grill. Place the plank on the grill rack directly over
    the coals for 5 minutes or until plank smokes and
    crackles. Remove salmon from marinade; discard marinade.
    Place salmon, skin side down, on plank. Sprinkle salmon
    with remaining 2 tablespoons brown sugar. Place plank in
    center of grill rack. Lightly coat pineapple, onion, and
    jalapeno with nonstick cooking spray. Place around outside
    edge of grill rack over coals. Cover and grill for 10 to
    12 minutes or until fish begins to flake easily when
    tested with a fork, turning pineapple, onion, and pepper
    once halfway through grilling. Lightly sprinkle salmon
    with ground black pepper. (For gas grill, preheat grill.
    Reduce heat to medium. Adjust heat for indirect cooking.
    Place plank on grill rack over heat for 5 minutes or until
    smoking and crackling. Place salmon on plank. Place plank
    over unlit side of grill and pineapple, onion, and
    jalapeno over heat; grill as above.)

    Slightly cool pineapple, red onion, and jalapeno. For
    salsa, chop pineapple and onion; transfer to a medium
    bowl. Remove stem and seeds from jalapeno; finely chop.
    Add to pineapple mixture and toss to coat. Serve salmon
    with pineapple salsa.

    Makes: 4 servings

    Better Homes & Gardens | July 2016

    MM Format by Dave Drum - 28 July 2016

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