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LOCATION: Recipes >> Outdoor Cooking >> Grilled Salmon 10

Print this Recipe    Grilled Salmon 10

Grilled Salmon With Pineapple Marinade and Mango Salsa
Serves 4

1/4 cup pineapple syrup
1 tablespoon soy sauce
1 teaspoon grated ginger root
1 small clove garlic, pressed
2 tablespoons rice wine, sherry, or sake
4 salmon fillets, about 6 ounces each

Combine the marinade ingredients. Coat the salmon with the marinade
and let sit for 30 minutes. Grill the salmon until done to your
liking, quite pink in the middle, California-style, or more well
done if you prefer.

Note: Attention must be paid to the cooking of this tender, sweet
fish. The coals should be burned rather low before placing the
salmon on the grill. If the fire sizzles too hot, spray a mist of
water on the coals. To test for doneness, "push" on the fish at
its middle. The fish is cooked when it gently flakes away from your
finger.


Mango Salsa
Makes 2 cups

1/4 cup mango syrup
2 ripe mangoes, peeled and diced
1/4 cup minced red onion
1 or 2 jalapeno peppers, finely chopped
1/4 cup chopped cilantro
1 teaspoon grated lime zest (1 lime)
1 teaspoon grated ginger root
2 tablespoons lime juice (juice of 1 lime)
1/2 teaspoon salt

Toss all of the ingredients together in a nonreactive bowl and
serve.

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