Sweet Bourbon Salmon

Source: rec.food.recipes

serves 4

Marinade:

3/8 cup pineapple juice
3 Tbsp soy sauce
3 Tbsp brown sugar
1.5 tsp. Kentucky bourbon
3/8 tsp. cracked black pepper
1/4 tsp. garlic powder
3/4 cup vegetable oil

4  5-ounce salmon fillets (one 560g box of Loblaw's frozen fillets)
2 tsp. snipped fresh chives

rice, for a bed of rice, if desired

• Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl.  Stir to dissolve the sugar.  Add the oil.
   
• Be sure all of the skin is removed from the salmon.  Place the fillets in a shallow dish and pour the bourbon marinade over them, saving some to brush on the fish as it cooks. (Save some to drizzle over rice, if desired.) Put a lid over the fish and refrigerate for at least an hour.  A few hours is even better.
   
• Preheat your barbecue or stovetop grill over medium/high heat, or use the broiler. Cook the fish for 5 to 7 minutes per side or until each fillet is cooked all the way through. Regularly brush the fillets with the marinade.  Arrange the fillets on each plate with the chives sprinkled over the top.
  

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