Wednesday, February 6, 2013
Paleo Hawaiian Salmon
salmon filets thawed (we buy ours not frozen in bulk from Sams or Costco)
1/2 fresh pineapple sliced in rings or if using canned, buy no sugar added
1/2 cup Coconut oil melted, Grape seed or Extra Virgin Olive Oil
1/4 cup raw honey melted or 1/2 Cup Brown Sugar in the Raw, or if you allow it occasionally-Splenda Brown Sugar
1/2 cup reduced sodium Tamari
2 Tbsp garlic minced
1 cup pineapple juice (I just use the amount in the can from the rings) Or use juice from the fresh pineapple, but it usually is not enough
1 tsp fresh grated ginger, or you can use 1 tsp ground ginger
1 tsp onion powder
Mix marinade ingredients well, marinate salmon in 3/4 of the marinade
In a separate container marinate the pineapple rings in the remaining marinade
Refrigerate both for 2-3 hours, do not marinate overnight, the citrus will break down the meat
Heat grill to High
Wrap salmon in foil sprayed with cooking spray and grill on medium-low heat until cooked through and the salmon flakes easily in the middle, grill pineapple rings for about 2 minutes per side right before or after the salmon is done
Grilling time varies greatly depending on thickness of salmon, but salmon does cook much faster then chicken breast or steak. You can also bake in a sprayed glass dish on 450 for about 10-25 minutes depending on if the filet size is an individual size or one large filet like the one in the picture.
You do not have to grill the pineapple or even marinade it, you can use it cold with no marinade, it is great either way. If you are not marinating the pineapple, just pour all the marinade on the salmon when prepping.
When serving salmon, pepper to taste and serve with pineapple slices on top.
You can also only use half of the marinade and refrigerate the rest to use the next day for Grilled Hawaiian Chicken