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Ginger Salmon with Pineapple Chipotle Glaze

from Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue by Melissa Cookston
Ginger Salmon with Pineapple Chipotle Glaze

1 cup soy sauce
1/2 cup pineapple juice
1 cup packed light brown sugar
1/2 cup canola oil
1 tablespoon coarsely ground black pepper
1 tablespoon granulated garlic
2 tablespoons chopped fresh ginger
4 (8-ounce) skinless salmon fillets
Pineapple Chipotle Glaze:
2 tablespoons pureed chipotle chiles in adobo sauce
1 cup apple cider vinegar
1/2 cup pineapple juice
1/2 cup soy sauce
4 cups granulated sugar

Serves 4

This and many other wonderful recipes may be found in Editors of Melissa Cookston's
Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue


Yes, I understand that this isn't very Delta, but it tastes so good I just had to include it.This marinade and glaze will work for any firm-bodied fish or even chicken or steak-it's very versatile. I am under standing orders to deliver extras of this to my mom whenever I make it, but sometimes I just don't tell her so I can keep it. Extra glaze will keep in the fridge for up to 2 weeks.

In a nonreactive container, combine the 1 cup of soy sauce, 1/2 cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.

To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.

Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.

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