Teriyaki Salmon With Pineapple Salsa Recipes
TERIYAKI SALMON WITH PINEAPPLE SALSA
Make and share this Teriyaki Salmon With Pineapple Salsa recipe from Food.com.
Provided by Mazdachef
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy sauce, vermouth, ginger, garlic powder, and brown sugar in a bowl, mixing well. Split mixture in half.
- Place salmon in a dish and cover with half the sauce mixture. Marinate for 45 minutes, turning every 15 minutes.
- Chop pineapple into small bite size peices. Don't forget to remove the core! Finely dice onions and chop cilantro.
- Combine pineapple, onions, cilantro, peppers, and salt in a large bowl. Squeeze lime juice over and stir. Set off to the side.
- In a small saucepan combine rest of sauce mixture and reduce to half over medium heat. Set this aside.
- In a large skillet or griddle spray with a nonstick spray and heat to a medium high temperature. Add the salmon and cook for about 5 minutes a side.
- Remove salmon to plates and top with sauce and salsa.
Nutrition Facts : Calories 295.7, Fat 11.3, SaturatedFat 2.3, Cholesterol 59, Sodium 2367.8, Carbohydrate 24.5, Fiber 2.6, Sugar 14.9, Protein 25.3
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- Combine the salmon, pineapple juice, soy sauce, garlic, and ginger in a gallon-size zip close bag. Let it marinate on the counter for 30-60 minutes, turning it over once or twice to make sure the salmon is fully covered in the marinade.
- While the salmon is marinating, combine the soy sauce, pineapple juice, brown sugar, ginger, and garlic in a small saucepan over medium-high heat. Bring to a boil and reduce to simmer for 5 minutes, until slightly thickened. Whisk together the cornstarch and water. Pour the cornstarch mixture into the saucepan and simmer an additional 2 minutes, until thick enough to coat a spoon. Remove the sauce from the heat.
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- For marinade, in a small bowl stir together pineapple juice, 2 tablespoons of the brown sugar, rice vinegar, and soy sauce. Place salmon in a large resealable plastic bag set in a shallow dish. Pour pineapple mixture over salmon; seal bag. Marinate in the refrigerator for 30 to 45 minutes, turning bag occasionally.
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