Master of the Pit
- Joined Jun 7, 2006
Got 2 coho salmon fillets and one steelhead trout fillet this weekend. The one salmon and trout I did with Dutch's maple glaze. I wanted to try something different with the other salmon fillet. I got some low sodium teriyaki and sprinkled that all over the salmon. I got a jar of pineapple preserves and heated up about 1/2 c (to make it easier to spread on the meat). This came out awesome...sorry Dutch, the boy like the pineapple one better :oops: He still loves the maple one and really liked it on the steelhead, which actually had flesh like salmon but with a trout looking skin...Next time I might try the peach preserves with a little horseradish for some kick!!