Recipes
Grilled Salmon with Pineapple & Tarragon Sauce
Source: UCLA Medical Center, Los Angeles
Send your salmon to the tropics without stepping out your front door by using canned pineapple, fresh tarragon and teryaki sauce.
Ingredients
5 oz. salmon, skin off
2 tsp. unsalted, melted butter
1/2 tsp. chopped garlic in oil
2 oz. sliced onion
2 oz. drained canned pineapple
1 anise seed
2 1/2 tbsp. white distilled vinegar
2 1/2 tbsp. light brown sugar
Salt and pepper to taste
1 pinch chopped tarragon leaves
1 tsp. craisins
1 oz. teriyaki sauce
Steps
- Sprinkle salt and pepper on salmon. Grill salmon and finish in oven – bake 20 minutes until the fish flakes easily.
- Combine garlic, onions, vinegar and brown sugar in a saucepan over medium heat. Cook, stirring occasionally, until sauce begins to caramelize, about 15 to 20 minutes.
- Add cranberries and pineapple. Season with salt and pepper. Pour the mixture over salmon fillets and serve.