Posted By: SHERMN LOVE (VIEW COUNT: 63435) PRINT
Boneless/skinless salmon filets or tuna steaks
8 oz Teriyaki sauce
4 tablespoons cherry juice
1 can crushed pineapples w/juice
1 teaspoon lime juice
Combine all wet ingredients in a 1 gallon sealable baggie, close and shake to mix ingredients. Place salmon filets or tuna steaks in baggie and refrigerate 3 hours to overnight. Place everything except the baggie in a glass baking dish at 325 degrees for approximately 25 minutes. If grilling, use marinade to baste fish. After you taste it, don't, I repeat don't slap your mother.