Favorite flavors work their magic in meal

DINNER TONIGHT

June 20, 2007|By Donna Pierce | Donna Pierce,Chicago Tribune

This dinner is the result of an experiment I recently conducted, making a last-minute menu for drop-in friends using some of my favorite flavors. Wild king salmon wasn't available at the market, so I picked up frozen sockeye salmon instead.

In place of the usual sprinkle of sea salt and freshly ground pepper, I concocted a light Asian blend of ginger, citrus and soy to add a bit more flavor to the previously frozen fillets.

I carried the pineapple theme from the entree (delicious, with its bites of fish and beans and rice) to dessert because I love pineapple and other tropical fruit enough to never get tired of them. My guests loved the flavor combinations.

Donna Pierce writes for the Chicago Tribune, which provided the recipe analysis.

Honey-Glazed Ginger Salmon With Pineapple

Serves 6 -- Total time: 20 minutes

6 salmon fillets, thawed if frozen

1/2 teaspoon salt

freshly ground pepper

1/4 cup orange juice

2 tablespoons each: brown sugar, honey, Dijon mustard

1 tablespoon soy sauce

1 piece ( 1/2 inch long) ginger root, peeled and grated

1 pineapple, peeled, cored, cut into slices

Prepare a grill for medium heat. Season salmon with the salt and pepper to taste; set aside. Mix together orange juice, brown sugar, honey, Dijon mustard, soy sauce and ginger in a small bowl; set aside.

Place pineapple on the grill; cook, turning occasionally, until softened and beginning to turn brown, about 2 minutes per side. Meanwhile, place fillets on the grill. Cook, basting with sauce after 3 minutes, until just beginning to turn golden around the edges on one side, about 5 minutes.

Turn; baste with sauce. Grill until cooked through, about 5 minutes. Serve fillets with pineapple.

Per serving: 360 calories, 12 grams fat, 2 grams saturated fat, 107 milligrams cholesterol, 22 grams carbohydrate, 40 grams protein, 541 milligrams sodium, 1 gram fiber

Menu

Honey-Glazed Ginger Salmon With Pineapple

Black beans and rice

Haricots verts

Pineapple sherbet and butter cookies

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