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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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From recipe 548 Ingredients:
2 tablespoons pineapple juice |
1 tablespoon soy sauce |
1 tablespoon barley malt |
1 tablespoon date puree |
1/2 teaspoon balsamic vinegar |
1/4 teaspoon fresh cracked pepper |
1/4 teaspoon garlic powder |
1/4 cup vegetable oil |
1/2 lb salmon fillet |
Directions:
1. Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.
2. Remove all skin from the salmon.
3. Place the salmon in a glass dish side by side. Pour some of the marinade over (reserve some for basting while grilling). Refrigerate for at least 1 hour a few hours will be even better.
4. Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade.
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