| Title: | Salmon Steaks with Spicy Fruit Sauce |
| Detail: | ~SAUCE~
1/3 Cup Pineapple Juice
2 Cups Fresh or Frozen Thawed Unsweetened Raspberries
1/4 Cup Honey
2 Teaspoons Peeled Fresh Grated Ginger
1/3 Cup Kikkoman Soy Sauce
1-1/2 Teaspoon Red Curry Paste
2 Tablespoons Seasoned Rice Vinegar
~RECIPE~
6 (1-inch thick) Salmon Steaks (6 to 7 ounces each)
2 Teaspoons Vegetable Oil
1/2 Cup Sliced Almonds, Toasted*
SAUCE
In a blender or food processor, blend the juice with the Raspberries until smooth. In a medium skillet, heat the Honey over low. Remove Raspberry Seeds by pressing mixture through a fine strainer into the skillet. Discard Seeds. Whisk in Ginger, Soy Sauce, Curry Paste and Vinegar. Remove from heat and cool.
RECIPE
Rinse and pat dry Salmon Steak. Pour off 1/3 cup of Signature Sauce into a large shallow glass dish and place Steaks in, coating both sides. Cover and refrigerate 1/2 hour.
Meanwhile, brush grill rack or broiler pan with oil and heat to medium-high. Grill or broil Steaks 5 minutes per side. While Steaks are cooking, re-warm sauce. Place a Salmon Steak on one of each 6 dinner plates.
Spoon Sauce over and garnish with the Almonds.
* To toast Almonds place in a small skillet over medium heat. Shake often till golden in color on both sides about 5 minutes.
ADDITIONAL IDEAS Serve Sauce with Grilled Shrimp or as a baste for Grilling Chicken.
Recipe submitted by Margee Berry
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