Paso Robles Wine Club Food and Wine Pairing: Kenneth Volk ~ 2014 Verdelho

1/2 cup unsweetened pineapple juice               5 teaspoons sesame oil, divided

1/4 cup reduced-sodium soy sauce                  2 teaspoons honey

2 tablespoons prepared horseradish                1/2 teaspoon coarsely ground pepper

2 tablespoons minced fresh parsley                5 green onions, coarsely chopped

8 salmon fillets (6 ounces each)                     
In a small bowl, combine the pineapple juice, soy sauce, horseradish, 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, moisten a paper towel with 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.

Originally published as Pacific Rim Salmon in Taste of Home August/September 2008, p4