Scurvy Sea Horse
Joined: Jul 19, 2005
Posted at 3:08 pm on Dec 9, 2011
2 lbs skinless fillet (I leave the skin on and remove as we eat it-I find that easier)
1/2 tsp olive oil
3/4 cup teriyaki sauce
garlic to taste
1 and 1/2 tsp sesame seeds
Fresh ground pepper to taste
1 14oz can pineapple tidbits
1 TBS butter
1 tbs light brown sugar
Saute chopped garlic and sesame seeds in olive oil on medium heat. Add teriyaki sauce and pepper and simmer 5 minutes
Marinate salmon with half of the mixture for 2 hours then discard marinade.
Melt butter and mix in pineapple and brown sugar. Dry plank (should have been soaking) and pour other half of mixture slowly on plank. Arrange a bed of pineapple on the plank. Place salmon on pineapple bed. Grill until flaky. I usually grill this, but it gets dark so early now and my back lights stopped working so I put plank in the oven and wwas just as yummy. I found I needed 2 planks last night for the 2 lbs plus a few extra ounces. I usually just use one for a 1 and 1/2 lb salmon piece if it is just 2 of us. We have leftovers for next day.
There should be a solemn pause before we rush to judgment