August Recipes

Pineapple Smoked Salmon

Filets of Pineapple Smoked Salmon on beds of lettuce on a serving dish
Hands On:
40 minutes
Total Time:
100 minutes
Serves:
4

Ingredients

  • 4 (4-oz. each) portions Fish Market fresh skinless Alaska keta salmon
  • ¾ cup Culinary Tours sesame teriyaki sauce, divided
  • ¼ cup green onions, sliced; plus additional for garnish
  • 1 tbsp fresh lime juice
  • 2 tsp bottled minced garlic
  • 1 tsp gingerroot, finely grated
  • ½ tsp Hy-Vee crushed red pepper
  • 2 ½ cups hickory wood chips
  • 1 large pineapple
  • Butterhead lettuce leaves, for garnish
  • Sesame seeds, for garnish
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Preparation

1
Place salmon in large resealable plastic bag. Combine ½ cup teriyaki sauce, ¼ cup teriyaki sauce, ¼ cup green onions, lime juice, garlic, gingerroot, and crushed red pepper in small bowl. Pour marinade mixture over salmon; seal bag. Turn bag to evenly coat salmon with marinade. Refrigerate 30 to 60 minutes.
2
Soak wood chips in hot water 15 to 30 minutes.
3
Rinse pineapple; cut ends from top and bottom of pineapple. Place pineapple upright on cutting board and cut 4 (5x3x½-inch planks from the four sides of pineapple. Cut off skin from remaining pineapple; cut an additional 4 (5x3x½-inch) planks from pineapple to create 8 total pineapple planks.
4
Remove salmon from bag; discard marinade. Pat salmon dry with paper towels. Place each salmon portion on a skinless pineapple plank. Cover salmon with remaining pineapple planks, skin sides up. Tie together each bundle with 100 percent cotton kitchen string. Refrigerate salmon bundles until ready to smoke.
5
Drain wood chips. Place soaked wood chips on one-half of a 16x12-inch double sheet of heavy foil. Fold other half of foil up and over to cover wood chips; seal edges of foil with a double fold. Poke holes on top of packet to allow smoke to escape; set packet aside.
6
Preheat charcoal or gas grill with two grilling zones: direct grilling over medium heat (350°) and indirect grilling over low heat (275°). Place foil packet on grill rack over direct heat; cover grill.
7
When chips begin to smoke, place salmon bundles over indirect heat, pineapple skin sides up. Cover and smoke for 25 to 30 minutes or until salmon reaches 145°.
8
To serve, remove string from bundles; discard top of pineapple planks with skin. Place salmon and bottom pineapple planks on lettuce leaves, if desired. Drizzle salmon with remaining ¼ cup teriyaki sauce. Sprinkle with sesame seeds and additional sliced green onions, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:290
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 3.5g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 410mg 18%
Total Carbohydrate: 13g 5%
Dietary Fiber: 0g 0%
Sugars: 12g 24%
Protein: 23g 46%

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