Serve this succulent salmon with steamed rice, green salad and grilled skewers of tropical fruit for a light summer meal.
1-1/2 pounds fresh salmon steaks or fillets
6 oz. pineapple juice
4 Tbsp. Litehouse® Freeze-Dried Red Onion
1/2 tsp grated lime zest
2 Tbsp. fresh lime juice (1 to 2 medium limes)
1 Tbsp. grated fresh ginger root
1 Tbsp light soy sauce
2 tsp Litehouse Freeze-Dried Garlic
1 tsp extra virgin olive oil
Vegetable oil spray
Rinse fish and pat dry with paper towels. Place fish in an airtight plastic bag. Combine marinade ingredients and pour over fish, turning bag to coat fish evenly. Seal and refrigerate for 15 minutes to one hour, turning bag occasionally. Preheat grill on medium-high or preheat broiler. Lightly spray grill or broiler pan and rack with vegetable oil spray. Remove fish from marinade. Grill fish or broil it 4 to 5 inches from heat. Cook for 5 to 7 minutes, turn, and cook for 5 to 7 minutes, or until fish flakes easily when tested with a fork. Serves 6.