This is Karen Haldeman’s recipe from Kenmore Greatest Generations of Grilling Cook Off recipes at the Ohio State Fair.
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382 per serving
- 1 pounds fresh salmon, skinned and cut in strips
- 1 cup chopped cilantro
- 1 cup chopped Sweet Vidalia onion
- 1 jalapeo pepper, sliced
- 1/2 cup lime juice
- 1 clove garlic, crushed
- 1 teaspoons salt
- 2 teaspoons soy sauce
- 2 teaspoons sugar
- freshly ground black pepper
- 1 fresh pineapple, cut in bite size pieces
Place salmon in a non-metal, covered container.
Combine rest of ingredients, except pineapple, and pour over salmon.
Cover container and refrigerate for an hour, or until ready to grill.
Remove salmon from marinade and dispose of the cilantro, onions and peppers.
Place salmon on skewers along with the pineapple.
Grill just until the salmon is firm.
Serve with basmati rice.