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PACIFIC RIM SALMON




Source of Recipe


Taste of Home, August/September 2008


List of Ingredients




½ c. unsweetened pineapple juice
¼ c soy sauce
2 Tbsp prepared horseradish
2 Tbsp minced fresh parsley
5 tsp sesame oil, divided
2 tsp honey
½ tsp coarsely ground pepper
8 salmon fillets (6 oz each)
5 green onions, coarsely chopped


Recipe



In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 tsp sesame oil, honey and pepper. Pour 2/3 c. marinade into a large resealable plastic baqg; add the salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1 ½ hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.

Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side up on rack. Grill, covered, over medium heat for 5 minutes.

Turn salmon; brush with half of reserved marinade. Grill 3 minutes longer. Brush with remaining marinade. Grill 2-5 minutes longer or until fish flakes easily with a fork.

Yield: 8 servings