Grilled Teriyaki Salmon Tacos With Pacific Pineapple Salsa Recipes

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GRILLED TERIYAKI SALMON TACOS WITH PACIFIC PINEAPPLE SALSA



GRILLED TERIYAKI SALMON TACOS WITH PACIFIC PINEAPPLE SALSA image

Categories     Fish     Super Bowl     Dinner

Yield 16 Tacos

Number Of Ingredients 18

1/2 cup light brown sugar
6 tablespoons toasted sesame oil
6 tablespoons soy sauce
3 tablespoons finely grated fresh garlic (use a micro plane)
2 tablespoons finely grated fresh ginger (use a micro plane)
2 teaspoons black sesame seeds
1 teaspoon white sesame seeds
5 fresh cored pineapple slices (rings), 3/4"-thick
1 slice red onion, 1/2"-thick
2 wooden toothpicks
3 pounds skin-on salmon fillets, rinsed and cut into about 6 manageable pieces (avoid thin, tail-section pieces)
1 lemon
Olive oil
4-inch piece daikon radish, coarsely grated
1 head baby bok choy, base removed and chopped
1/2 fresno chile, stemmed, seeded and finely chopped
1 serrano chile, stemmed, seeded and finely chopped
16 small flour tortillas

Steps:

  • Prepare the grill for direct grilling at 450 to 500 degrees (medium to high heat). For a charcoal fire, the coals should be glowing red and partially ashed over. Combine the first 7 ingredients in a medium bowl and whisk together until thoroughly combined. Squeeze the lemon over the flesh-side of the salmon and lightly brush with olive oil. Pierce toothpicks through the sides of the onion slice to hold the rings together while grilling. Place the salmon on the grill, skin-side up over direct heat. Add the pineapple and onion slices also over direct heat. Cook roughly 4 minutes. The salmon should tell you when it is time to turn-the flesh will slightly lift away from the grill along the belly-edge of the fillet. At this time you can flip the salmon without it sticking. Turn over the salmon, the onion and the pineapple. Spoon a generous amount of teriyaki glaze over the top (flesh side) of the salmon and close the grill hood. Cook 4 minutes more. Spoon more glaze onto the salmon and close the hood again. Cook the salmon to medium temperature, about 4 minutes more. Remove the salmon from the grill, leaving the skin behind by slipping the spatula between the skin and the flesh. Remove the pineapple and onion slices from the grill. (NOTE: Crispy grilled salmon skin is a real treat for those who like it. To finish off the skins at this point, peel them from the grill using tongs and a spatula and turn them over so the scale-side is up. Grill 1 or 2 minutes more, then remove and cut into triangles to serve as a garnish.) Slice the pineapple rings into very small segments. Chop the red onion. Combine the pineapple, onion, daikon radish, serrano chile, fresno chile and bok choy to create the salsa. Flake off pieces of the salmon and place into a tortilla. Use a slotted spoon to add a spoonful of salsa. Add a little dab of leftover teriyaki glaze to complete each taco if desired.

TERIYAKI SALMON WITH PINEAPPLE SALSA



Teriyaki Salmon With Pineapple Salsa image

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

4 salmon steaks
1/2 cup soy sauce
1/2 cup dry vermouth
2 tablespoons ground ginger
2 tablespoons garlic powder
2 tablespoons brown sugar
1/2 pineapple
1/2 cup cilantro
1/2 cup onion
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 lime

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

TERIYAKI GRILLED CHICKEN WITH PINEAPPLE-BASIL SALSA



Teriyaki Grilled Chicken With Pineapple-Basil Salsa image

Delicious, gourmet, and pretty dang easy. Sometimes I like to use fresh mint in place of the basil. It may seem like a lot of ingredients, but it's still quick, easy, and really affordable.

Provided by bobswagman

Categories     One Dish Meal

Time 55m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 12

1 lb of boneless skinless chicken breast tenders
1 cup low sodium soy sauce
1 tablespoon of grated gingerroot
3 garlic cloves, mashed and minced
2 limes, juice and zest of, divided
1/2 cup honey
1 tablespoon sesame oil
1 cup diced pineapple, in plastic boxes
1 jalapeno, seeded and halved
1/4 small onion
6 leaves fresh basil
salt, to taste

Steps:

  • Make a marinade of soy sauce, ginger, garlic, half of the lime juice and zest, honey, and sesame oil in a large bowl. Add chicken, and stir to combine. Place in the fridge for 30 minutes, and place remaining ingredients in blender. Chop until pineapple is a smaller costintency, and other ingredients get chopped finer as well. Do not puree. Preheat grill to medium-high heat, and cook chicken for 5 minutes on each side. Serve on a large plate with the pineapple salsa in a bowl right besides it. Serve hot.

Nutrition Facts : Calories 348.5, Fat 5, SaturatedFat 0.9, Cholesterol 65.8, Sodium 2201.8, Carbohydrate 48.5, Fiber 1.5, Sugar 40.1, Protein 30.2

GRILLED TILAPIA WITH PINEAPPLE SALSA



Grilled Tilapia with Pineapple Salsa image

Years ago I found a grilled tilapia recipe in a seafood cookbook. The pineapple salsa with cilantro has a touch of spice and goes so well with the flaky, tender fish. -Beth Fleming, Downers Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings (2 cups salsa).

Number Of Ingredients 10

2 cups cubed fresh pineapple
2 green onions, chopped
1/4 cup finely chopped green pepper
1/4 cup minced fresh cilantro
4 teaspoons plus 2 tablespoons lime juice, divided
1/8 teaspoon plus 1/4 teaspoon salt, divided
Dash cayenne pepper
1 tablespoon canola oil
8 tilapia fillets (4 ounces each)
1/8 teaspoon pepper

Steps:

  • For salsa, in a small bowl, combine pineapple, green onions, green pepper, cilantro, 4 teaspoons lime juice, 1/8 teaspoon salt and cayenne. Refrigerate until serving., Mix oil and remaining lime juice; drizzle over fillets. Sprinkle with pepper and remaining salt., Grill fish, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Serve with salsa.

Nutrition Facts : Calories 131 calories, Fat 3g fat (1g saturated fat), Cholesterol 55mg cholesterol, Sodium 152mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

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