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1
To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper.
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2
Cover with sake and let stand for 1 hour in the refrigerator.
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3
Split pineapple in 1/2 lengthwise.
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4
Cut out the woody central core from one half, then cut out and dice the sweet flesh.
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5
Set aside.
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6
To prepare the pineapple reduction: Melt butter in small saute pan until bubbling.
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7
Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade.
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8
Cook down until all liquid has evaporated.
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9
Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side.
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10
Season with salt and pepper.
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11
2 tablespoons sesame oil
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12
2 tablespoons chopped ginger
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13
1 clove garlic, finely chopped
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14
12 medium size shrimp
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15
1 large egg, scrambled
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16
1 tablespoon finely chopped scallions
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17
1 cup cooked, cold, dry white rice
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18
Lite soy sauce
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19
Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp.
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20
Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste.
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21
Keep stirring everything until the oil is all absorbed.
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22
When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.
