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.
Add additional sweet and smoky flavor to your grilled salmon by grilling it over pineapple slices.
Servings and Ingredients
|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
- Meat thermometer
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.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 70mg
- Sodium: 1230mg
- Total Carbohydrates: 58g
- Protein: 25g
Hy-Vee Seasons June 2020