INGREDIENTS
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)
DIRECTIONS
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
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