Pineapple Orange Salmon Teriyaki
Description
You will love this gorgeous and delicious salmon. It has a wonderful explosion of flavors that will take your salmon to a new level. Serve it with a salad and your favorite side dishes.
Ingredients
1 1/2 - 2 lb. salmon fillet or 4 salmon (4-6 oz.) fillets, skin on
kosher or sea salt
freshly ground black pepper, to taste
1 t. sesame oil
3-4 orange slices
Sauce:
1/2 c. low-sodium soy sauce
3 T. rice wine vinegar
3 T. honey
2 t. sesame oil
1/2 t. freshly grated ginger
2 cloves garlic, chopped
1/3 c. orange juice (from about half an orange)
2 1/2 T. cornstarch (or arrowroot starch)
1-2 T. water, as needed to thin out sauce
2/3 c. chopped pineapples (or use crushed, drain or leave out water if using the juice)
Garnish:
sliced green onions, chopped fresh cilantro
Directions
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Preheat oven to 400 degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil.
Lay salmon on top of baking sheet; season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon.
In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch; bring to a boil; allow to thicken and bubble. Add pineapple (and water as needed, if sauce is too thick); pour enough sauce to evenly cover salmon, reserving some for drizzling before serving. Fold parchment paper or foil sides up to prevent juices from leaking through. It does not have to cover salmon.
Bake for 12-16 minutes or until the salmon is cooked to the desired doneness. Unwrap salmon; turn to broil for an additional 3-5 minutes or until caramelized and slightly charred.
Cut into sections and discard skin.
Serve immediately with extra sauce drizzled on top. Garnish with green onions and cilantro.
4 servings.