Makes 6 servings
Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian huli huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. Here, the pineapple is served fresh, but you can pop it under the broiler to caramelize a bit, if you’d prefer.
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Ingredients
½ cup ketchup
3 tablespoons unseasoned rice vinegar
¾ cup soy sauce
½ cup brown sugar
3 garlic cloves, minced
2 tablespoons minced ginger
6 (4- to 6 oz) salmon fillets, at least ¾-inch thick
- Pickled Vegetables
2 carrots, peeled into ribbons
½ English cucumber, peeled into ribbons
1 cup unseasoned rice vinegar
1 1/2 tablespoons sugar
½ teaspoon kosher salt
2 teaspoon sesame oil
- To Serve
2 cups chopped pineapple
4 cups cooked brown rice
Directions
- In a shallow baking dish, combine the ketchup, vinegar, soy sauce, brown sugar, garlic, and ginger. Add the salmon and turn to coat. Cover and refrigerate for at least 5 hours or up to overnight, turning occasionally.
- Meanwhile, prepare the pickled vegetables. In a small pot or heat-safe bowl, combine the vinegar, sugar, and salt. Heat until the sugar is fully dissolved. Remove from the heat and transfer to a heat-safe bowl or jar with the sesame oil, carrots, and cucumbers. Refrigerate for at least 4 hours or overnight.
- Preheat a broiler to high. Remove the salmon from the marinade (reserve marinade), allowing excess marinade to drip off, and transfer to a foil-lined baking sheet.
- Broil, brushing with reserved marinade every few minutes, until the salmon is opaque and well browned along the edges, 8 to 10 minutes, depending on the thickness of your filets. If the salmon looks like it’s burning but isn’t yet cooked through, turn off the broiler and set the oven to 350°F. Continue cooking until the salmon is done to your preference.
- To serve, fill shallow bowls or plates with rice. Top with the salmon, and finish with the pickled vegetables and pineapple.
