Teriyaki Glazed Salmon With Pineapple Salsa Recipes
TERIYAKI GLAZED SALMON WITH PINEAPPLE SALSA
Provided by Mary Younkin
Number Of Ingredients 18
Steps:
- 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.
- Preheat the oven to broil and arrange an oven rack about 6 inches from the top of the oven. Line a large baking sheet with foil and place the salmon on the baking sheet. Broil for 8-10 minutes, depending on the thickness of the salmon. Remove from the oven. Plate the salmon, drizzle with a tablespoon or so of teriyaki sauce, and top with pineapple salsa. Enjoy!
MAPLE-GLAZED SALMON WITH PINEAPPLE
Broiled salmon is incredibly moist and tender and perfect for a weeknight meal. The cooking time will depend on the thickness of the salmon; I suggest checking for doneness after 10 minutes.
Provided by Bren
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
- For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
- Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
- Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 37.3 g, Cholesterol 82.5 mg, Fat 16.5 g, Fiber 1.6 g, Protein 29.9 g, SaturatedFat 3.3 g, Sodium 409.5 mg, Sugar 29.7 g
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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- 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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- Start by making the marinade. In a small saucepan add 1 cup water, brown sugar, soy sauce, honey, garlic and ground ginger. Heat over medium heat, whisking until sugar dissolves, about 2-3 minutes.
- Make the arrowroot (or cornstarch) slurry on the side. In a small bowl add ¼ cup water and 2 tablespoons of arrowroot and mix until combined. Pour mixture into the saucepan and whisk until your desired thickness is reached. This should take about 4-6 minutes. Turn off heat and set aside to cool.
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