Sunday, February 23, 2014

Pineapple-Ginger Marinade & Broiled Salmon

Broiled salmon filets with marinade semi-reduction
Yum. What is great about this is that the citrus and sweet flavors mask any hint of fishiness that might have been without the marinade. I’m fairly new to liking seafood, and still really only tolerate the freshest, non-fishy fish like halibut, sole, and tilapia. I have been wanting to love salmon too, and hadn’t really found any preparation I liked, other than those in which the salmon is swimming in some kind of teriyaki sauce.

From The New AHA Cookbook.


  • 6 oz pineapple juice
  • 1/2 cup diced onion
  • 2 tbsp lime juice
  • 1 tsp ground ginger
  • 1 tbsp reduced-sodium tamari
  • 2 cloves minced garlic
  • 1/2 tsp sesame hot chili oil 
  • 1 tsp canola oil

Marinate the salmon filets (makes enough for about three 4-oz filets) in the mixture for 30 minutes. To cook the filets, spray the broiling pan will cooking oil. Broil them about 5 inches from the broiler, for 5-6 min on each side. While the filets are cooking, transfer the marinade mixture to a sauce pot, and heat on medium high. Bring to a boil, and cook on a low-boil for about 10 min, or until it has thickened slightly and reduced. Pour over the finished filets when serving.
Broiled salmon with steamed vegetables and lemon-thyme rice

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