Pineapple-Marinated Salmon w Cucumber
Source of Recipe
epicurious
List of Ingredients
Pineapple-Marinated Salmon
1 46-ounce can unsweetened pineapple juice
2-inch piece of ginger, cut into thick slices
1 stalk lemongrass, trimmed and cleaned, cut into 3-inch pieces
1/4 cup soy sauce
2 2 1/4-pound center-cut skinless salmon fillets, each cut crosswise into twenty-four 1/2-inch-wide slices
Nonstick vegetable oil spray
1 tablespoon black sesame seeds
Cucumber Salad
1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeno chili (about 1 large)
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts
Recipe
For salmon: Bring pineapple juice, ginger, and lemongrass to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Remove ginger and lemongrass. Stir soy sauce into marinade. lace fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours. Preheat oven to 450?. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.
(This can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)
Sprinkle with sesame seeds; serve with salad.
For salad: Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts.
To serve: Place a heap of the salad in the middle of a plate, top with salmon slices and serve.
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