Instructions: The day before, combine the barbecue sauce, pineapple extract, and ground ginger in a small bowl and stir to combine the ingredients thoroughly. Set aside.

Rinse the salmon fillets and pat them dry. Place the fillets in a large recloseable bag. Pour the barbecue marinade into the bags over the fillets and close the bag securely.

Turn the bag several times to thoroughly coat the fillets onall sides with the marinade. Put the closed bag in the refrigerator until its time to broil the salmon the next day. If you think of it, turn it every once in a while.

The next evening, preheat the broiler and cover a broiler pan with aluminum foil. Take the salmon fillets out of the bag and place them on the covered broiler pan.

Broil the fillets for 4 to 5 minutes on one side. Turn the fillets over, and pour any remaining barbecue marinade over the uncooked top of the fillets. Return the fillets to the over and continue broiling for 3 to 5 minutes, or until the salmon flakes easily with a fork.

Serves 4.

Note: You can prepare the salmon fillets to the point that they are in the recloseable bag in the marinade and then freeze them. Thaw the fillets overnight in the refrigerator before continuing on to cook them.

Leftover Pineapple Barbecued Salmon Fillets are an excellent addition to a luncheon salad. Use an Oriental vinaigrette salad dressing.

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