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 | |
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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.
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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.
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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.
