Ingredients
¼ cup pineapple juice
⅓ cup soy sauce
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp lemon juice
1 tbsp rice bran oil
¾ cup honey
¼ cup packed brown sugar
1 tsp New York Cut pepper
½ tsp cayenne pepper
½ tsp paprika
¼ tsp garlic powder
6 (170 g) skinless, boneless salmon fillets
SIDS SALT & PEPPER to taste
SIDS SMOKEY BBQ RUB
Directions
Pin-bone the salmon.
Bring the pineapple juice, soy sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, lemon juice, oil and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low and stir in the sugar, pepper, cayenne pepper, paprika and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.
Preheat an outdoor grill for medium heat.
Season the salmon with a light sprinkling of SIDS SALT & PEPPER. Place the fillets into the grill, close the lid and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, sprinkle with SIDS SMOKEY BBQ RUB and continue cooking until the fish turns opaque in the centre, about 5 minutes more.
Serve with the remaining sauce.
