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 bottle directions) 6 cloves garlic, minced 1½ tsps. ground ginger 24 salmon steaks, 1-inch thick steamed rice minced parsley 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, ...

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