Printer Friendly

Golden potato salad.

Grilled Salmon and Pineapple

J. Hill, Sacramento, California

3 tablespoons lime juice 3 tablespoons Oriental sesame oil 1 tablespoon each minced fresh

ginger, brown sugar, and soy

sauce 1 salmon fillet (2 lb. and about 1 in.

thick in thickest part) 1 medium size (3 to 3 1/2 lb.)

pineapple, peeled, cut into 6

slices, and cored 1 teaspoon sesame seed 1 tablespoon sliced green onion

Lime wedges and salt

In large bowl, combine lime juice, oil, ginger, sugar, soy, salmon, and pineapple. Mix, cover, and chill for 30 to 45 minutes; mix occasionally. Drain.

In a 6- to 8-inch frying pan, shake sesame seed over medium heat until golden, about 4 minutes. Pour from pan and save.

Set fish, skin down, on foil cut to fit. In a barbecue with a lid, place fruit, and fish with foil, on a grill 4 to 6 inches above a solid bed of low-heat coals (you can hold your hand at grill level 5 to 6 seconds). Cover, open vents, and cook until fish is opaque but moist-looking in center, 10 to 12 minutes. Turn fruit to brown, about 10 minutes total. On a platter, top fish and fruit with sesame and onion. Add lime and salt to taste. Serves 6.

Per serving: 312 cal. (40 percent from fat); 31 g protein; 14 g fat (2 g sat.); 16 g carbo.; 155 mg sodium; 83 mg chol.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Mathieson, Karen
Article Type:Column
Date:Aug 1, 1993
Previous Article:Grilled salmon and pineapple.
Next Article:Tri-city brownie ice cream cake.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters