Wednesday, June 25, 2008

Marinated Grilled Salmon

  • 1 can (20 oz) pineapple slices
  • 3 Tbsp soy sauce
  • 1/2 tsp dry mustard
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 Tbsp brown sugar
  • 1 lb salmon fillets (or mahi mahi or orange roughy work too)
  • 2 Tbsp vinegar (balsamic is best)
  • 2 Tbsp oil
  • 6 cups fresh spinach, washed
  • 4-5 Tbsp feta cheese (optional)
  • 20-30 grape tomatoes
  1. Open pineapple and drain juice into a cup. Combine 1/3 cup pineapple juice with soy sauce, garlic, ginger and brown sugar. Stir to blend
  2. Cut salmon into 4-5 serving and place in shallow dish (I try to find skinless fillets to make it easier). Pour marinade over fish. Marinade each side 15-20 minutes
  3. Heat grill or broiler in oven. Remove fish from marinade, keeping marinade. Spray fish with non-stick spray; grill or broil 3-4 minutes per side (10 min per 1 inch) Grill pineapple slices at the same time.
  4. While fish is grilling, place marinade in small saucepan and bring to full boil ( I usually let it boil for a good 5 minutes because I'm a nervous nelly about these kind of things) Remove from heat, cool, and whisk in vinegar and oil.
  5. Serve on bed of spinach with tomatoes and slice of pineapple on top. Pour "dressing" over top and add feta if desired

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