As a child, the first grill I can remember our family having came from Sears. Except for camping trips, grilling for them was mainly burgers and hotdogs. As adults, My husband and I became more adventurous with grilling. We use the grill to cook vegetables, ribs, ham steaks, as well as other common outdoor cooking items. Our favorite food to grill is fish – salmon, trout, swordfish, etc. I do the preparation of the food for the grill and my husband does the actual grilling. We may cook different foods than my family did years ago, but we still prefer the simple charcoal grill that looks much like the ones both of our families used back then.
Warning: A non-numeric value encountered in /nas/content/live/kcd2018/wp-content/themes/thevoux-wp-child/inc/templates/single/style1.php on line 291
preparation
preparation Time0 mins
cook Time
0 mins
servings
2
calories
374 per serving
ingredients
- 1 pounds fresh salmon, skinned and cut in strips
- 1 teaspoons salt
- 1 cup chopped cilantro
- 2 teaspoons soy sauce
- 1 cup chopped sweet vidalia onion
- 2 teaspoons sugar
- 1 jalapeo pepper, sliced
- salt and freshly ground pepper, to taste
- 1/2 cup lime juice
- 1 fresh pineapple, cut into bite sized pieces
- 1 clove garlic, crushed
directions
1.
Place salmon in a non-metal covered container.
2.
Combine rest of ingredients, except the pineapple, and pour over the salmon.
3.
Cover container and refrigerate for an hour or until ready to grill.
4.
Remove salmon from marinade and dispose of the cilantro, onions and peppers.
5.
Place salmon on skewers along with the pineapple.
6.
Grill just until the salmon is firm.
7.
Serve with Basmati rice.
