Ingredients

1 (10-ounce) salmon fillet
1 tablespoon chopped fresh ginger
2 cloves garlic, finely chopped
1 tablespoon finely chopped scallions
Salt and freshly ground black pepper
Medium to dry sake
1 whole ripe pineapple
1 teaspoon unsalted butter
1 tablespoons crushed red pepper, plus 1 tablespoon
Shrimp fried rice, recipe follows

Instructions

To marinate the salmon,
place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper.

Cover with sake and let stand for 1 hour in the refrigerator.

Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut
out and dice the sweet flesh. Set aside.

To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1
tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook
down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon
on the grill and cook about 3 minutes per side. Season with salt and pepper.
Shrimp Fried Rice:
2 tablespoons sesame oil
2 tablespoons chopped ginger
1 clove garlic, finely chopped
12 medium size shrimp
1 large egg, scrambled
1 tablespoon finely chopped scallions

1 cup cooked, cold, dry white rice
Lite soy sauce Put sesame oil in a hot wok or non-stick pan, add ginger,
garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color,
then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until
the oil is all absorbed. When finished put the rice in the pineapple and top it with the
salmon and a small side of the pineapple reduction.