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Picked up some Salmon filets and a fresh pineapple today, invented a new recipe and it came out great.
1. Get a pineapple corkscrew cutter, you will thank me later.
2. Corkscrew/core the pineapple over a tupperware bowl, allow the juices to flow into the bowl.
3. Add a few shots of your favorite bourbon to taste
4. Mash up a few slices of the pineapple from earlier into the bourbon/pineapple juice mix.
5. Cut your salmon filets to the desired serving size, drop them in the bowl, coating them with the juice/booze mix, cover and refrigerate a few hours.
Grill salmon skin side down over low heat until the juices rise. Flip over and cook until flaky.
This was the juiciest salmon I've ever BBQ'd. The marinade flavor was there but not overpowering. I impressed myself with this recipe that I invented on the fly.
1. Get a pineapple corkscrew cutter, you will thank me later.
2. Corkscrew/core the pineapple over a tupperware bowl, allow the juices to flow into the bowl.
3. Add a few shots of your favorite bourbon to taste
4. Mash up a few slices of the pineapple from earlier into the bourbon/pineapple juice mix.
5. Cut your salmon filets to the desired serving size, drop them in the bowl, coating them with the juice/booze mix, cover and refrigerate a few hours.
Grill salmon skin side down over low heat until the juices rise. Flip over and cook until flaky.
This was the juiciest salmon I've ever BBQ'd. The marinade flavor was there but not overpowering. I impressed myself with this recipe that I invented on the fly.
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