Lawry’s Teriyaki Salmon with
Fresh Pineapple Salsa
From seasonings to marinades, sauces and spice
blends, Lawry’s continues to tantalize millions
of taste buds.
1. Combine 1 cup marinade and salmon in
a large resealable plastic bag; refrigerate for
30 minutes or up to several hours.
2. Combine 2 tablespoons marinade, pineapple,
onion, cilantro, bell pepper and jalapeño in a
small bowl. Let pineapple salsa stand at room
temperature for up to 1 hour.
3. Remove salmon from bag, discarding used
marinade. Grill salmon over medium-high heat
until it begins to flake easily, about 10-12 minutes,
brushing often with remaining marinade.
4. Serve with room-temperature salsa on top or
on the side. Makes 4 servings.
Hansen’s Beverage Spicy Thai
Mandarin Lime Salmon
This exotic but easy salmon dish evokes the
sweet and spicy flavors of Thailand.
1 cup Hansen’s Natural
Mandarin Lime Soda
1/4cup fish sauce or soy
1 tablespoon chili-garlic
sauce, or to taste
2 teaspoons finely
chopped fresh ginger
2 tablespoons chopped
2 teaspoons chopped
French basil and/or mint
2 tablespoons canola oil
2 teaspoons toasted
4 6-ounce salmon fillets,
1/4cup grated carrot
1. Whisk together lime soda, fish sauce, chili-garlic
sauce, ginger, cilantro and basil. Whisk in oils.
Reserve half the lime mixture for dipping. Pour the
remainder over salmon fillets in a shallow glass
dish. Marinate salmon, covered, in the refrigerator
for 30 minutes, turning once.
2. Grill or broil salmon for 5 minutes on each side,
or until the internal temperature is 160˚F.
3. Divide reserved lime mixture into four small
bowls. Arrange salmon fillets on serving plates
along with individual bowls of dipping sauce.
Top each with grated carrot. Makes 4 servings.
Rio Mar Tilapia Fillets in
Dijon Mustard Cream
1 pound Rio Mar*
red tilapia fillets
1/2cup all-purpose flour,
seasoned with salt
2 tablespoons butter
2 tablespoons finely
2 tablespoons dry sherry
1 cup heavy cream
Salt and pepper
2 tablespoons chopped
1. Dust fillets in seasoned flour and cook in
butter in a large skillet over medium-high heat
until browned on both sides; remove.
2. Add shallots to the pan and cook until soft,
stirring occasionally; add sherry and stir rapidly
to remove all the brown bits from the bottom
of the pan. Stir in cream and cook until it has
thickened and coats the back of a spoon,
approximately 2 minutes.
3. Remove the pan from the heat, add mustard
and stir until smooth. Season to taste with salt
4. Place fillets on warmed plates, spoon several
tablespoons of sauce over each serving and
garnish with green onions. Makes 4 servings.
*Brands may vary by region; substitute a similar product.