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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. âAmy Sauser, Omaha, Nebraska Ingredients:
1/2 cup unsweetened pineapple juice |
1/4 cup reduced-sodium soy sauce |
2 tablespoons prepared horseradish |
2 tablespoons minced fresh parsley |
5 teaspoons sesame oil, divided |
2 teaspoons honey |
1/2 teaspoon coarsely ground pepper |
8 salmon fillets (6 ounces each) |
5 green onions, coarsely chopped |
Directions:
1. 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.
2. 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.
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