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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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and I hate tuna, so I decided to try it with salmon instead. Ingredients:
1 1/2 cups pineapple juice |
1/4 cup white wine vinegar |
1/2 tablespoon ginger |
1 1/2 tablespoons soy sauce |
1/8 cup light brown sugar, packed |
1 tablespoon dijon mustard |
1 1/2 tablespoons lime juice |
1/2 teaspoon white pepper |
1 small chipotle pepper |
16 ounces fresh salmon steaks |
1 tablespoon dijon mustard |
1/2 tablespoon honey |
1 tablespoon vegetable oil or 1 tablespoon canola oil |
1 green onion, finely chopped |
salt and pepper |
Directions:
1. Combine pineapple juice, vinegar, ginger, soy sauce, and brown sugar in a small saucepan and bring to a boil.
2. Reduce heat to low and simmer for about 30 minutes until volume is reduced by half.
3. Whisk in 1 T of mustard, then remove from heat and add lime juice and white pepper.
4. Allow to cool while you make the patties.
5. Puree the chipotle pepper in a blender or food processor until smooth.
6. Grind the salmon in a food processor until it's about the consistancy of ground beef.
7. Combine salmon, 1 t chipotle puree, 1 T mustard, honey, oil, and green onions in a large bowl, and season with salt and pepper.
8. Refrigerate for about 30 minutes until firm, then shape into 4 patties.
9. (The cold with help them hold their shape while grilling.) Barbecue for about 3 minutes on each side, brushing often with the glaze.
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