Prep 10 mins
Cook 30 mins
I found this in a publication from my health insurance company of all places. It looks scrumptious! I'm storing it here so I don't lose it. It's cited as being from The New American Heart Association Cookbook, 25th Anniversary Edition. The cooking time includes the time to marinate.
- 1 1⁄2 lbs fresh salmon steaks or 1 1⁄2 lbs salmon fillets
- 6 ounces pineapple juice
- 1⁄2 cup finely chopped onion
- 1⁄2 teaspoon grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh gingerroot, grated
- 1 tablespoon light soy sauce
- 2 medium garlic cloves, minced
- 1 teaspoon canola oil
- 1 teaspoon hot pepper oil (optional)
- vegetable oil cooking spray
- cooked rice
- pineapple slice
- Place cleaned fish and marinade in an airtight plastic bag. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
- Preheat grill on medium-high or preheat broiler. Lightly spray grill or broiler pan and rack with vegetable oil spray.
- Remove fish from marinade. Grill fish or broil it 4 to 5 inches from heat. Cook for 5 to 7 minutes on each side, or until fish flakes when tested with a fork.
- Serve with rice and pineapple slices.
This was good but seemed to need something. I only used about 1/4 tsp hot chili oil, and next time I think I'll use the whole teaspoon and that will probably be the added kick it needs. Thanks for sharing!
This was a very enjoyable dinner. I did not have the pineapple slices so I garnished with lime slices. Cooked this in my new stove-top grill pan. Worked like a charm.