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Post by ellise on Jul 21, 2005 20:31:32 GMT 10
serves 6 1/4 cup reduced sodium soy sauce 1/4 cup mirin (rice wine) 1/4 cup rice vinegar 1/4 cup sugar 1 Tbsp freshly grated ginger 2/3 cup beer 6 skinless, boneless salmon fillets, 4 to 6 ounces each For the salsa: 1 cup diced, fresh pineapple 1/4 cup diced red onion 1/2 cup diced red pepper 1 jalapeño chili pepper, seeded and diced 1 Tbsp chopped cilantro 2 Tbsp orange juice
For the teriyaki marinade, combine the soy sauce, mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool. Marinate the salmon in the teriyaki marinade, cover and refrigerate for 15 to 30 minutes in the refrigerator.
For the salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.) Preheat the grill or broiler. Grill or broil the salmon on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.
Serve a few spoonfuls of salsa on top of each salmon fliet with rice on the side. Nutrition Facts Serving Size 1 salmon filet with salsa Amount Per Serving Calories 364 Total Fat 11 g Saturated Fat 2 g Protein 65 g Total Carbohydrate 21 g Dietary Fiber 1 g Sodium 1121 mg Percent Calories from Fat 22% Percent Calories from Protein 58% Percent Calories from Carbohydrate 18% Substitute canned pineapple for fresh
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