Saturday, June 3, 2017

Grilled Salmon with Pineapples and Cherries

Grilled Salmon with Pineapples and Cherries
8; 6 ounce Servings
1 - 3 pound Salmon Fillet
1 teaspoon sea salt 
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon smoked paprika
1 teaspoon coarsely ground black pepper
½ teaspoon cinnamon, ground
½ teaspoon ginger, ground   
6 to 8 pineapple rings
6 to 8 Bing cherries 

Wash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet.
In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight.
Remove fillet from refrigerator and let it sit at room temperature 30 - 45 minutes. 
Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.

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