Printer Friendly Copy
Baked Salmon with Southeast Asian Marinade
Salmon works well on the grill. After you've wrapped the fish
in aluminum foil, grill until firm and opaque throughout, about 10
minutes on each side. Serve on couscous with steamed green
beans on the side.
½ cup pineapple juice
2 garlic cloves, minced
1 teaspoon low-sodium soy sauce
¼ teaspoon ground ginger
2 salmon fillets, each 4 ounces
¼ teaspoon sesame oil
Freshly ground black pepper, to taste
1 cup diced fresh fruit, such as pineapple, mango and papaya
In a small bowl, add the pineapple juice, garlic, soy sauce
and ginger. Stir to mix evenly.
Arrange the salmon fillets in a small baking dish.
Pour the pineapple juice mixture over the top.
Put in the refrigerator and marinate for 1 hour.
Turn the salmon periodically as needed.
Preheat the oven to 375°
Lightly coat 2 squares of aluminum foil with cooking spray.
Place the marinated salmon fillets on the aluminum foil.
Drizzle each with
teaspoon sesame oil.
Sprinkle with pepper and top each with
cup diced fruit.
Wrap the foil around the salmon, folding the edges down
Bake until the fish is opaque throughout when tested
with the tip of a knife, about 10 minutes on each side.
Transfer the salmon to warmed individual plates and serve