Tag Archives: pineapple

Salmon Burgers with Grilled Pineapple


Lately we’ve been working on using up our left over salmon in our freezer to make room for this summers fresh catch. We’ve been preparing a lot of colorful meals that not only play with your taste buds, but also with your eyes. This dish is no different! We had some extra ingredients lying around and decided to whip up salmon burgers to snack on. Well, one thing lead to another and we ended up with this gorgeous plate of salmon, lettuce, tomato and grilled pineapple – all bathed in some soy sauce, brown sugar, lemon juice, sesame oil and ginger. It’s fun to get creative with our ingredients, and this turned out to be a really easy Salmon Burger with Grilled Pineapple to put together.

Just grab a bag of tortilla chips and you’ve got a delicious, fun and healthful treat!

Salmon Burgers with Grilled Pineapple

The Teriyaki Marinade:
1/4 c. soy sauce
2 Tbl. brown sugar
1 Tbl. lemon juice
1/2 tsp. sesame oil
1/4 tsp. ground ginger

The Salmon Burgers:
1 1/4 lbs. wild salmon, skin and pin bones removed
2 Tbl. green onions, chopped
1/2 tsp. minced garlic
1 Tbl. fresh ginger, minced
2 tsp. soy sauce
1 tsp. sesame oil
4 – 8 thick pineapple rings
4 Kaiser or soft hamburger buns, split
lettuce and tomato slices

Combine all marinade ingredients; set aside. In a food processor; process salmon, green onions, garlic, ginger, soy sauce and sesame oil until well combined. Divide into 4 patties; cover and refrigerate 1 hour before grilling. 15 minutes before grilling; combine pineapple and marinade. Using a grill pan or BBQ; grill salmon patties over medium-high heat for 10-15 minutes, turning once. Grill pineapple rings and buns. Serve with reserved marinade, lettuce and tomato.

Serves 4.

Note: be sure to spray or oil the grates really well to help prevent sticking.

Comments { 1 }

Pineapple Delight Cake


I like to cook almost anything, but I really love to bake! Cooking requires knowledge and practice, but real, serious baking requires more chemistry, more precision, and for extremely beautiful results a certain creativity and decorating ability.

There’s nothing I like to do more than roll up my sleeves, put on an apron, and start sifting the flour and measuring the sugar and butter. I bake a lot, but I’m always willing to try a new recipe and decorate another cake.

I love visiting the newest bakery in town and search for bakeries while on vacation, looking for a fresh idea.

It’s important to me to make baked goods–cakes, cookies, breads and pies-that are delicious to eat and beautiful to look at. I strive to make the recipes in my cookbooks simple, clear, and easy to follow.

I think you will find this special Pineapple Delight Cake from my Alaskan Rock’n Galley cookbook a wonderful addition to your repertoire. I hope that you bake it right away. Your family will adore you and your friends will cheer for more.

Pineapple Delight Cake

1 pkg. yellow cake mix
1 1/4 cup buttermilk
4 egg whites
1 egg
1 (8-ounce) pkg. cream cheese, softened
1 cup cold milk
1 (3-ounce) pkg. instant vanilla pudding mix
1 (14-ounce) can crushed pineapple
1 (8-ounce) frozen whip topping, thawed
1/2 cup flaked coconut, toasted

Preheat oven to 350. Spray a 9X13-inch baking dish with nonstick cooking spray.

In a mixing bowl; beat cake mix, buttermilk, egg whites and egg with an electric mixer on low speed until moistened. Beat on high for 2 minutes. Transfer to baking dish. Bake for 25-30 minutes or until toothpick tests clean. Cool on wire rack.

In another mixing bowl; beat cream cheese until fluffy. Gradually beat in milk. Gradually add pudding mix. Spread over cooled cake. Spoon drained pineapple over pudding mixture.

Top with whipped cream and sprinkle with coconut.

Serves 8.

What’s the best thing you’ve ever baked?

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