Teriyaki-ish Salmon on Pineapple Planks
Serves 4
1 side of salmon. Choose wild-caught, naturally fatty salmon with visible fat lines. Sockeye works but is very lean and can toughen as it cooks.
1 pineapple sliced into 3 planks right through the spiky crown. Shear off the curved sides of the pineapple before cutting it into 3 thick planks. If the crown detaches, pin it on with toothpicks.
For the seasoning:
¼ cup brown sugar
1 tablespoon salt
1 teaspoon Scotch bonnet,
cayenne or chile powder 1 teaspoon garlic powder (or 1
fresh garlic clove, grated) 1 teaspoon fresh dill, finely
chopped
1 bunch scallion or chives, finely
chopped
For the glaze:
¼ cup soy sauce
¼ cup ponzu sauce (or juice of half a lime)
2 tablespoons rice wine vinegar
1 tablespoon olive oil
¼ cup of pineapple juice (orange juice or juice blend are fine)
1 teaspoon ground or pureed ginger
1 teaspoon grated or pureed garlic Swirl of honey (about ½ to 1 teaspoon)
■ Heat grill to 350 degrees, if you know the temperature, or to a medium-low grill heat.
■ Mix the seasoning ingredients and cover the fish, pressing the spicy sugar firmly into the flesh. sear three pineapple planks for nice charred grill marks and bronzed edges. (The crown will quickly brown, so keep moving it toward the cooler edges of your grill.)
■ Lay the salmon, skin-side down, on the pineapple planks. Close the grill lid and cook for 40 to 50 minutes. While the salmon is cooking, mix the teriyaki-ish sauce. Measurements are loose. I eyeball it, so it’s a little different each time. Pour into a skillet and reduce to desired consistency either on the stove or on your grill, if you have room, for 3 to 5 minutes.
■ When the salmon is ready, use tongs and a long fish spatula to lift the planks and the salmon together onto a platter. Glaze the salmon with the teriyaki-ish sauce.
■ Sprinkle chopped scallions on top and serve in portions with wedges of the roasted pineapple.