PARVE • PREP: 1.5 hours • COOKING TIME: 20 minutes •  SERVES: 5

I think I’ve confused a lot of people with this blog. My vaguely employed brother wants to know what my monetization strategy is. My neighbor asked if I’ve quit my day job.  The plagiarism police just wants to (politely) confirm that I actually made up the recipe I posted. Everyone else wants to know when they can come for tasting. So to answer everyone’s questions: no monetization strategy, haven’t quit my day job. Unless otherwise noted: developed, tested, reworked, and retested the recipes by myself.

And, to my tasters, COME ON OVER! We got food! (Okay. maybe call first.)

Now. About these here pineapple salmon stacks. Heaven. No other word. In my humble opinion, the perfect balance between sweet and umami, bright and savory, with a little kick at the end. The end result is beautiful on the plate and typically gets devoured, even by the not-so-excited-by-fish crowd.  Try ‘em. Let me know how it goes!

INGREDIENTS:

• 1 lb. raw salmon, skinned and cubed into 1” squares
• 1 c. soy sauce
• 5 tbsp. fresh ginger, minced
• 1/4 c. honey
• ¼ tsp. Salt
• ¼ tsp. pepper
• 1 whole pineapple, peeled and sliced into ½ inch rings
• 2/3 lb. snow peas (the flat ones)
• 3 stalks scallions, sliced into ¼ inch rings
• 1/2 c. honey
• 1/4 c. soy sauce
• 3 tbsp. fresh ginger, minced
• 1/2 tsp. red pepper flakes

MARINATED SALMON:

1. Mix soy sauce, ginger, honey, salt, and pepper.
2. Pour marinade into zip-top bag, add cubes of salmon.
3. Marinate salmon in the refrigerator for minimum 1 hour and maximum 6 hours. (Whatever.. we’ve done it all ways and it seems to work every time).
4. Preheat oven on high broil setting. Set oven rack 6” from the heat source.
5. Remove cubes from marinade. Discard remaining marinade. Lay cubes in one layer on greased aluminum pan.
6.  Broil 7-8 minutes until cooked through and slightly browned at the edges.

GRILLED PINEAPPLE STACKS:

1. Preheat grill pan on med/high heat.
2. Grill pineapple rounds in pan, 2-3 minutes per side, until the color brightens and grill marks appear.
3. Remove pineapple rounds from pan.
4. Prepare dressing: mix together honey, soy sauce, ginger, and red pepper flakes.
5. Allow salmon and pineapple to come to room temperature.
6. Assemble stacks: place one pineapple round, a handful of snow peas, 3-4 cubes of salmon, and a handful of sliced scallions vertically on a plate.
7. Drizzle 2-3 tbsp. dressing over the stack.

NOTES:

• I use a grill pan and broil the salmon for convenience sake only – weather permitting, take the grilling outside, by all means!
• This can be served as an elegant appetizer or as a main dish.
• Leftovers can be diced, mixed with the remaining dressing, and taken to work for an AWESOME desk lunch the day after.