Golden potato salad - recipe - Sunset's Kitchen Cabinet - Column

Sunset, August, 1993 by Karen Mathieson

Grilled Salmon and Pineapple

J. Hill, Sacramento, California

3 tablespoons lime juice 3 tablespoons Oriental sesame oil 1 tablespoon each minced fresh

ginger, brown sugar, and soy

sauce 1 salmon fillet (2 lb. and about 1 in.

thick in thickest part) 1 medium size (3 to 3 1/2 lb.)

pineapple, peeled, cut into 6

slices, and cored 1 teaspoon sesame seed 1 tablespoon sliced green onion

Lime wedges and salt

In large bowl, combine lime juice, oil, ginger, sugar, soy, salmon, and pineapple. Mix, cover, and chill for 30 to 45 minutes; mix occasionally. Drain.

In a 6- to 8-inch frying pan, shake sesame seed over medium heat until golden, about 4 minutes. Pour from pan and save.

Set fish, skin down, on foil cut to fit. In a barbecue with a lid, place fruit, and fish with foil, on a grill 4 to 6 inches above a solid bed of low-heat coals (you can hold your hand at grill level 5 to 6 seconds). Cover, open vents, and cook until fish is opaque but moist-looking in center, 10 to 12 minutes. Turn fruit to brown, about 10 minutes total. On a platter, top fish and fruit with sesame and onion. Add lime and salt to taste. Serves 6.

Per serving: 312 cal. (40 percent from fat); 31 g protein; 14 g fat (2 g sat.); 16 g carbo.; 155 mg sodium; 83 mg chol.