Tahitian Salmon
Posted: Fri May 25, 2012 12:37 pm
1/2 cup soy sauce
1/4 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon ground cayenne pepper
1 teaspoon ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1/2 cup orange marmalade
1 (20 ounce) can pineapple slices or chunks and juice
2 tablespoons honey
Combine all ingredients and allow to rest overnight in the fridge in a covered container. The next day 1 to 2 hours prior to eating, pour over 2" wide strips of salmon fillets, chicken strips, or pork strips and allow to marinate for 1 to 2 hours.
After 1 - 2 hours, remove from marinade and place directly on a hot grill for 1.5 to 2 minutes per side. Finished strips should be slightly carmelized/browned and served over wild rice or your favorite starch.
1/4 cup packed brown sugar
1 tablespoon chili powder
1 tablespoon ground cayenne pepper
1 teaspoon ground ginger
2 teaspoons garlic powder
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1/2 cup orange marmalade
1 (20 ounce) can pineapple slices or chunks and juice
2 tablespoons honey
Combine all ingredients and allow to rest overnight in the fridge in a covered container. The next day 1 to 2 hours prior to eating, pour over 2" wide strips of salmon fillets, chicken strips, or pork strips and allow to marinate for 1 to 2 hours.
After 1 - 2 hours, remove from marinade and place directly on a hot grill for 1.5 to 2 minutes per side. Finished strips should be slightly carmelized/browned and served over wild rice or your favorite starch.