Ingredients
1/2 cup unsweetened pineapple juice1/4 cup reduced-sodium soy sauce2 tablespoons prepared horseradish2 tablespoons minced fresh parsley5 teaspoons sesame oil, divided2 teaspoons honey1/2 teaspoon coarsely ground pepper8 salmon fillets (6 ounces each)5 green onions, coarsely chopped
Preparation
In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
