Pat fish dry; place in a shallow dish. Combine ponzu sauce, honey, pineapple juice, garlic, and ginger. Reserve 1/2 cup. Pour remaining mixture on salmon. Cover and refrigerate 30 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Add additional sweet and smoky flavor to your grilled salmon by grilling it over pineapple slices.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1 lbs.) skin-on wild salmon fillet | ||
| ½ c. bottled ponzu sauce | ||
| ⅓ c. Hy-Vee honey | ||
| ¼ c. Hy-Vee pineapple juice | ||
| 4 clove(s) garlic, minced | ||
| 1 tbsp. fresh ginger, peeled and grated | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 1 fresh pineapple, peeled, cored, and cut into 1/4-to-1/2-inch slices | ||
| Green onions, sliced, for garnish | ||
| Sesame seeds, for garnish |
Things To Grab
- Paper towels
- Shallow dish
- Charcoal or gas grill
- Saucepan
- Meat thermometer
Directions
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium-high heat. Transfer reserved ponzu mixture to a saucepan; bring to boiling. Remove from heat; stir in butter.
Grill 9 pineapple slices for 2 minutes. Turn slices over; arrange to form plank for salmon. Drain salmon; pat dry. Place, skin side down, on pineapple plank. Grill 15 to 20 minutes or until fish flakes with a fork (145 degrees), brushing with sauce after 10 minutes. Let stand, covered, 5 minutes. Discard charred pineapple. Grill remaining pineapple until slightly charred, brushing with remaining sauce. Garnish salmon with green onions and sesame seeds, if desired. Serve with glazed pinapple.
Nutrition facts
Servings
490 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 1230mg
- Total Carbohydrates: 58g
- Protein: 25g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 60%
0%
Potassium 15%