January 17, 2010
Grilled Salmon
Florence
Course Fish
Cuisine Middle Eastern
- 1 1/2 pounds salmon steaks or fillets
- 1 6 ounces can unsweetened pineapple juice
- 1 tablespoon light soy sauce
- 1 teaspoon hot pepper oil
- 1 tablespoon vegetable oil
- 2 cloves garlic
- 1/2 cup onion finely chopped
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- vegetable oil spray
Rinse fish and pat dry
Arrange fish in a baking pan.
Combine remaining ingredients and pour over steaks.
Cover and refrigerate overnight
Preheat grill.
Lightly spray grill top or grill pan with vegetable oil (do not spray on open flame).
Remove steaks from marinade and place steaks on hot, 4 to 5 inches from heat.
Grill 5 to 7 minutes on each side, or until fish flakes easily with a fork.
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