Salmon Steaks with Spicy Fruit Sauce

Yield: 6 servings

Ingredients

• SIGNATURE SAUCE
• 1/3 cup pineapple juice
• 2 cups fresh or frozen thawed unsweetened raspberries
• 1/4 cup honey
• 2 teaspoons peeled fresh grated ginger
• 1/3 cup Kikkoman Soy Sauce
• 1-1/2 teaspoon red curry paste
• 2 tablespoons seasoned rice vinegar

• APPLICATION RECIPE
• 6 (1-inch thick) salmon steaks (6 to 7 ounces each)
• 2 teaspoons vegetable oil
• 1/2 cup sliced almonds, toasted*

Instructions

SIGNATURE SAUCE

1. In a blender or food processor, blend the juice with the raspberries until smooth.
2. In a medium skillet, heat the honey over low. Remove raspberry seeds by pressing mixture through a fine strainer into the skillet. Discard seeds.
3. Whisk in ginger, soy sauce, curry paste and vinegar. Remove from heat and cool.

APPLICATION RECIPE

1. Rinse and pat dry salmon steak.
2. Pour off 1/3 cup of Signature Sauce into a large shallow glass dish and place steaks in, coating both sides. Cover and refrigerate 1/2 hour.
3. Meanwhile, brush grill rack or broiler pan with oil and heat to medium-high.
4. Grill or broil steaks 5 minutes per side. While steaks are cooking, re-warm sauce.
5. Place a salmon steak on one of each 6 dinner plates. Spoon sauce over and garnish with the almonds.

• * To toast almonds place in a small skillet over medium heat. Shake often till golden in color on both sides about 5 minutes.

• ADDITIONAL USAGE IDEAS
• Serve sauce with grilled shrimp or as a baste for grilling chicken.

• Recipe submitted by Margee Berry, Kokomo, IN, Second Prize Winner of the Signature Sauce Recipe Contest.