Wednesday, July 21, 2010

Pineapple Teriyaki Salmon

I am always looking for new, easy fish recipes, and I thought it would be fun to try making an asian-flavored salmon. I found this recipe on and modified it a bit. This was the first time I pan-seared fish and I was skeptical about the short baking time, but the pan sear cooked it very quickly. Both Hirsh and I liked it, so I will definitely make it again!

Pineapple Teriyaki Salmon
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon finely grated orange zest
1 can diced pineapple in juice
1/4 teaspoon kosher salt
2 teaspoons canola oil
2-4 salmon fillets (about 1 inch thick)

1. Preheat oven to 400 degrees.
2. Combine brown sugar, soy sauce, orange zest, salt and 6 oz pineapple juice in small sauce pan.
3. Bring to a boil, then reduce heat and then let simmer for 10-15 minutes to reduce to around 1/4 cup.
4. Heat large non-stick skillet over medium high heat and add oil.
5. Dry fish and season with salt and pepper on both sides.
6. Place fish flesh side down in heated skillet for 3 minutes.
7. Flip fish over onto foil-lined baking sheet and bake for 5 minutes
8. Brush generous amount of sauce over each filet and bake for 1 more minute.
9. Toss desired amount of pineapple in remaining sauce and heat through.
10. Serve fish garnished with pineapple.

Difficulty: Medium
Hirsh's Rating: 9
Debbie's Rating: 8.5

No comments:

Post a Comment