YIELD: 24 SERVINGS
|3 cans||crushed pineapple (20-oz.)|
|3 cups||brown sugar|
|3 cups||soy sauce|
|3 cups||tempura sauce (dilute |
with water according to
|6 cloves||garlic, minced|
|1½ tsps.||ground ginger|
|24||salmon steaks, 1-inch thick|
In large saucepan over medium heat, bring pineapple, sugar, soy sauce, tempura sauce, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes.
Rinse salmon steaks and pat dry. In large hotel pan, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon. Bake in 400°F oven 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist-looking.
Serve over steamed rice and sprinkle with parsley.
Recipe from the 2007 “Inspiration in a Can” All-American Regional (Student Category) contest winner, Ariza Zapanta, high school student chef, Panorama City, CA.
Photo from American Iron and Steel Institute's Steel Packaging Council.