Grilled Salmon with Pineapple Teriyaki Glaze

We're loving our new little Coleman Roadtrip gas grill and no, they're not paying me to say it. I'm just tellin' ya - it's perfect for our needs because the Big Guy uses his choice of  one of three charcoal grills he has in his outdoor kitchen to barbecue anything that requires lower and slower cooking and we needed a solution for the grillin' stuff. Our little red grill is really the little engine that could and does work perfectly for quick grilling because it heats up in a flash. For example, between the little red number and the Big Guy we had perfectly cooked salmon last night.

I prepped the glaze in advance - a simple combination of pineapple juice, soy sauce, brown sugar, orange zest and a dash of salt all cooked down to a syrupy consistency and used to top the salmon fillets at the very end of their 6 minute cooking period.

As you can see, we had grilled fresh pineapple with our salmon as well as a Spicy Noodle Salad that adds a couple of veggies to the mix for good health, all disguised in some Chinese noodles with a kinda' sweet, kinda' spicy definitely Asian flavored dressing. It's one of those "withs" that go with anything and can be made well in advance - a definite boon to a busy cook (or just a lazy one).

Pineapple Teriyaki Glazed Salmon (Adapted from myrecipes.com)

2 – 6 ounce sockeye salmon filets with skin on

Salt and coarse ground black pepper

2 tablespoons brown sugar

2 tablespoons soy sauce

Zest from 1 orange

3/4 cup pineapple juice

Dash of salt

Combine brown sugar, soy sauce, orange zest, pineapple juice and salt in a small heavy saucepan. Place over medium high heat, bring to a boil and cook until liquid is reduced to approximately 1/4 cup. Sauce will look syrupy. Set aside.

Check salmon for bones and remove as needed. Wash and dry on both sides, leaving skin on. Season with salt and pepper, then place filets on hot grill skin side down. Cook for approximately 6 minutes or until firm to the touch, flipping salmon over briefly to get char marks on top side. Finish with skin side down. Add glaze during last minute of cooking. Serves 2. Download Pineapple Teriyaki Glazed Salmon

Spicy Noodle Salad (Adapted from The Best of the Best, Best of Bridge Series Cookbooks)

Dressing:

1/3 cup soy sauce

1/4 cup white wine vinegar

2 tablespoons Asian chili/garlic sauce

2 tablespoons sugar

2 tablespoons sesame oil

1 inch piece ginger, peeled and grated

3 cloves garlic, minced

1/4 teaspoon red chile flakes (optional)

Freshly ground black pepper

1/4 cup oil

Place dressing ingredients into a 12 ounce jar and shake well to combine. Refrigerate until needed.

Salad:

6 or 8 ounces dry Chinese noodles (or spaghetti or vermicelli) cooked per directions and drained

1 red pepper, thinly sliced

1/4 cup sliced sweet onion

1/2 cup grated carrots

Combine noodles with vegetables and toss with dressing. May be made in advance and refrigerated. Download Spicy Noodle Salad

A year ago - Chicken and Mushroom Lasagna

 

 

Comments

[Lea]

I know how I'm fixing our salmon tonight!

[June]

I thought your way looked plenty wonderful!

[Mary from Apron Strings & Wedding Rings]

Grilled salmon... Spicy noodles... Pineapples! What a great combo June. It's good I'm in New England because I'd be knocking your door down daily!!! - :o))

[June]

Mary - our temperature's back in the 90's so this was a great hot day dinner. I'd rather be where you are right now!

[Lorraine]

That glaze sure makes that salmon look beautiful. Wish the family liked salmon more.

[June]

Lorraine - salmon has enjoyed a new popularity in our house since we've started adding glazes and such. The Big Guy was off it for a long time because he ate too much of it when he was growing up. (Kind of like the way I feel about beef - ha).