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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Place cleaned fish and marinade in an airtight plastic bag. Seal and refrigerate for 15 minutes to 1 hour, turning bag occasionally.
2. Preheat grill on medium-high or preheat broiler. Lightly spray grill or broiler pan and rack with vegetable oil spray.
3. 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.
4. Serve with rice and pineapple slices.
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