Now if there is any way to marry Miss Sue-Bee with Mr. Salmon, this dish is it. A recipe that brings about a sweet and tropical romance with island flavor, sun kissed zest and a captivating aroma.
Ginger and Honey-Glazed Salmon
- 6 salmon fillets, thawed if frozen
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/4 cup orange juice
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 -1/2-inch long piece ginger root, grated
- 1 pineapple, peeled, cored, cut into 1-inch slices
Season salmon with the salt and pepper to taste; set aside.
Mix together orange juice, brown sugar, honey, Dijon mustard, soy sauce and ginger in a small bowl. Pour over salmon fillets; set aside.
Prepare a grill for medium heat. Place pineapple on the grill; cook turning occasionally until softened and beginning to turn brown, about 2 minutes per side. Meanwhile, place fillets on the grill; cook, basting with sauce after 3 minutes, until just the edges begin to turn golden, about 5 minutes. Turn; baste with sauce. Grill until cooked through, about 5 minutes.Serve fillets with pineapple.