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. —Amy Sauser, Omaha, Nebraska
Pacific Rim Salmon
Pacific Rim Salmon
Prep Time
15 min
Cook Time
15 min
Yield
8 servings
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
- 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.
- 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.
Nutrition Facts
1 each: 333 calories, 20g fat (4g saturated fat), 100mg cholesterol, 337mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 34g protein.
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