Tinfoil Chef

I’ve enjoyed seafood as far back as I can remember. Everything from canned tuna and frozen fish sticks to baked Cod, fish & chips to things like lobster and crab. Heck, I’ve even had shark! (hey, on a plate is the only place to encounter one of those without needing to run after fresh term life insurance quotes first.)

This recipe is built around using a marinade to give the fish additional flavor and moisture before it’s cooked. This makes it a good meal to plan ahead for because you’ll want the salmon to soak in the marinade for up to eight hours or so.

The marinade is made up of 1/2 cup soy sauce, 2 teaspoon dark sesame oil, Juice of 2 oranges, 2 tablespoons of honey, 2 tablespoon ginger that’s been peeled and minced, 1/2 cup of chopped scallions, 2 teaspoon of minced garlic, 2 teaspoons of toasted sesame seeds. Mix everything in a large bowl and then refrigerate for at least an hour before using it.

After the marinade has chilled, put a couple of 1/2 inch thick salmon steaks in a large zip lock bag, add the marinade and seal the bag tightly. Put it back in to the refrigerator. Ideally for eight hours but if time is a factor try to let it soak for as long as possible. Certainly no less than 15 minutes.

Preheat your grill and give it a good coating with non stick spray to make sure the fish doesn’t stick to it. Grill the salmon on a medium high heat for three to four minutes and then turn it over and give it four minutes or so on the second side.

When you turn the salmon onto the second side, take half of a pineapple, cut it into spears and add it to the grill. You’ll want to turn it fairly often but not so quickly that grill marks don’t show up. Cook the Pineapple for about two or three minutes or until the grill marks are pretty much on all sides without letting it get dried out.

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