Monday, July 21, 2008

Pacific Rim Salmon

This is a pretty good way to grill salmon in the summertime. My whole family loved it & the pineapple was awesome! I just wish I had done a salad or something.

2 Cans of Pineapple Rings - More if you want more pineapple
1 C. Pineapple Juice from Canned Pineapple Rings
1/2 C. Soy Sauce
4 T. Prepared Horseradish
4 T. Minced Fresh Parsley
6 T. Olive Oil
4 tsp. Honey
1 tsp. Coarse Ground Pepper
Salmon Fillets-one per person
1 Bunch of Green Onions, Coarsely Chopped

In small bowl combine Juice, Soy Sauce, Horseradish, Parsley, Oil, Honey, & Pepper. Mix well. Pour half of the marinade into a tupperware bowl with lid or Ziplock bag. Place salmon and onions into resealable container and marinade and stir for 1 1/2 hours. Marinade pineapple rings in remaining marinade for 1 1/2 hours stirring periodically.

Coat BBQ grill with PAM and preheat to medium heat. Place salmon and pineapple on grill and cover for 5 minutes. Turn salmon & pineapple; brush with remaining pineapple marinade. Grill for 3 more minutes and brush with pineapple marinade once more. Grill 2-5 minutes more until salmon is done. Serve with rice or salad.

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