Island Grilled Salmon
|Salmon fillet||2 Pound (905 Gram)|
|Sesame oil||3 Tablespoon|
|Minced ginger||1 Tablespoon|
|Pineapple||1 Medium, peeled, cut crosswise into 6 slices, and cored|
|Sesame seeds||1 Teaspoon|
|Sliced green onion||1 Tablespoon|
Rinse fish and pat dry.
Combine lime juice, oil, sugar, ginger, and soy sauce in a large heavy-duty plastic food bag.
Add salmon and pineapple and seal bag securely.
Rotate bag to distribute marinade and place in a shallow pan.
Refrigerate for at least 30 minutes or up to 1 hour, turning bag once.
Meanwhile, toast sesame seeds in a small frying pan over medium heat, shaking pan often, until golden (about 3 minutes).
Remove from pan and set aside.
Remove fish and pineapple from bag and drain, discarding marinade.
Lay fish, skin side down, on a piece of heavy-duty foil.
Cut foil to follow outline of fish, leaving a 1- to 2-inch (2.5- to 5-cm) border.
Crimp edges of foil to fit against fish.
Arrange foil-supported fish and pineapple on cooking grate.
Place lid on grill.
Cook, turning pineapple once halfway through cooking time, until pineapple is browned and fish is opaque but still moist in thickest part (about 10 minutes; cut fish to test).
Supporting fish with foil and a wide metal spatula, transfer to a platter along with fruit.
Sprinkle fish and fruit with sesame seeds and onion.
Garnish with lime wedges.
Season to taste with salt.