They say if you ever wanted to hide state secrets, you should put them in the body copy of a blog’s recipe post. And even though you’re going to skip this to go to the end and just read the recipe, I’m still going to give you a short spiel. And that spiel is: while I’ve been cooped up at home self-quarantining from Covid-19, I have been experimenting a lot more with cooking. Couple that with my desire to eat less meat (it’s better for the planet, y’all!) and this fish recipe from Chef Melissa Cookston is quite the winner.
For The Salmon
- 1 cup soy sauce
- ½ cup pineapple juice
- 1 cup packed light brown sugar
- ½ cup canola oil
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon granulated garlic
- 2 tablespoons chopped fresh ginger
- 4 (8-ounce) skinless salmon fillets
Pineapple Chipotle Glaze:
- 2 tablespoons pureed chipotle chiles in adobo sauce
- 1 cup apple cider vinegar
- ½ cup pineapple juice
- ½ cup soy sauce
- 4 cups granulated sugar
In a nonreactive container, combine the 1 cup of soy sauce, ½ cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.
To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.
Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.
Ginger Salmon with Pineapple Chipotle Glaze
Ingredients
- 1 cup soy sauce
- ½ cup pineapple juice
- 1 cup packed light brown sugar
- ½ cup canola oil
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon granulated garlic
- 2 tablespoons chopped fresh ginger
- 4 8-ounce skinless salmon fillets
Pineapple Chipotle Glaze:
- 2 tablespoons pureed chipotle chiles in adobo sauce
- 1 cup apple cider vinegar
- ½ cup pineapple juice
- ½ cup soy sauce
- 4 cups granulated sugar
Instructions
- In a nonreactive container, combine the 1 cup of soy sauce, ½ cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.
- To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.
- Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.
