- Salmon Fillets
- Soy Sauce (low sodium)
- Lemon Juice
- Zucchini & Squash
- Olive Oil
Salmon fillets were marinaded for 30 minutes(could go longer if desired, I was short on time) in soy sauce and lemon juice. Use enough of each liquid for salmon to be soaking in the marinade, probably about a 4:1 ratio of soy sauce to lemon juice.
When salmon is done marinading place on grill or in pan and cook. Time and temp will vary with the size of the fillet. From grill or pan move to plate.
While the salmon is marinading cut pineapple into rings, about 1/4 inch thick (like in the picture). Marinade the pineapple in a bowl of water and rum (again, about 4:1 – 2:1 ratio depending on how strong you want the rum favor). Soak pineapple rings for 15-20 minutes, sprinkle with cinnamon, then grill for 5-10. Sync this step with the salmon on the grill to serve hot on the plate.
If you’d like to add grilled zucchini/squash; slice as desired. I like to coat in olive oil and season with salt and pepper then grill until cooked, but still crunchy.
I served rice with this meal, but it was the last thing that was eaten on everyone’s plate.
It was a tropical tasting meal for a nice summer evening.