Subj : BH&G 3014
To   : All
From : Dave Drum
Date : Mon Jun 14 2021 10:44:10

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Last year was 2020 days long.

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