ASIAN MARINATED SALMON with PINEAPPLE WILD RICE

from Bill Cody

Bill is host of "Master Series" on GAC.

Ingredients:	1/3 cup orange juice 1/3 cup soy sauce ¼ cup honey 1 green onion, chopped 1 tsp ground ginger 1 tsp garlic powder 4 6 oz. Salmon filets wild rice, prepared according to package instructions fresh or canned pineapple (in natural juices, not heavy syrup) slivered almonds

Directions:	1. In a small bowl, combine orange juice, soy sauce, honey, green onion, ginger, and garlic powder, mixing well. Reserve about 1/3 cup for basting. 2. Place salmon filets in a large sealable plastic bag or in a shallow glass dish. Pour remaining marinade over, seal or cover, and refrigerate for at least 30 minutes or ideally, several hours. Drain and discard marinade. 3. Place marinated salmon, skin side down, on a grill rack or in a grill pan over medium high heat. Cover and grill for about 5 minutes, then baste with reserved marinade. Grill 10 to 15 minutes longer or until fish flakes with a fork, continuing to baste frequently. 4. While fish is grilling, add to cooked wild rice small bits of chopped pineapple. Sprinkle with slivered almonds. Serve alongside marinated grilled salmon. Serves 4. ***NOTE: On the show we added some Chinese Five Flavor spice to the rice as well. I thought it was a bit strong and prefer the rice prepared as directed above. The marinade is so good that it should be the star of this meal!

Ingredients:

1/3 cup orange juice
1/3 cup soy sauce
¼ cup honey
1 green onion, chopped
1 tsp ground ginger
1 tsp garlic powder
4 6 oz. Salmon filets
wild rice, prepared according to package instructions
fresh or canned pineapple (in natural juices, not heavy syrup)
slivered almonds

Directions:

1. In a small bowl, combine orange juice, soy sauce, honey, green onion, ginger, and garlic powder, mixing well. Reserve about 1/3 cup for basting.

2. Place salmon filets in a large sealable plastic bag or in a shallow glass dish. Pour remaining marinade over, seal or cover, and refrigerate for at least 30 minutes or ideally, several hours. Drain and discard marinade.

3. Place marinated salmon, skin side down, on a grill rack or in a grill pan over medium high heat. Cover and grill for about 5 minutes, then baste with reserved marinade. Grill 10 to 15 minutes longer or until fish flakes with a fork, continuing to baste frequently.

4. While fish is grilling, add to cooked wild rice small bits of chopped pineapple. Sprinkle with slivered almonds. Serve alongside marinated grilled salmon.

Serves 4.

***NOTE: On the show we added some Chinese Five Flavor spice to the rice as well. I thought it was a bit strong and prefer the rice prepared as directed above. The marinade is so good that it should be the star of this meal!