The best salmon recipe ever?
Quite possibly.
Teriyaki Pineapple Salmon
Ingredients:
2 tbsp brown sugar
2 tbsp low sodium soy sauce
6 oz pineapple juice
1/4 tsp ginger
1/4 tsp salt
2 small salmon filets
salt & pepper to taste
2 tsp olive oil
Preheat oven to 300 degrees Fahrenheit.
In a small saucepan add first five ingredients, whisk together and bring to a low, rolling boil. Boil until reduced, probably about 5-10 minutes depending on your saucepan. Keep stirring occasionally. This will let you judge how well your sauce is reducing.
Place olive oil in the bottom of a sauté pan, preferably non-stick. This will go in the oven later, but don’t worry. If the handle is plastic or rubber, like mine is, you can cover it with aluminum foil. Heat oil over medium high heat until hot. Salt and pepper top of salmon (the not skin side) to taste. Place salmon in sauté pan and DO NOT MOVE. Not even a little. Cook for 3 minutes.
After 3 minutes brush about half of your teriyaki-pineapple sauce over the top of your salmon and place the sauté pan in the oven. Bake for about 3-5 minutes or until fish is light pink and flakes with a fork. Add the remaining sauce and serve with couscous or linguine. (B’s not a big couscous fan so we did it with the linguine. But it would look beautiful presented over a bed of couscous with the sauce poured over the top of it.)
Oh, and eluted? Your sushi was beautiful. I am in awe of your mad sushi making skillz.
Teriyaki Pineapple Salmon
Ingredients:
2 tbsp brown sugar
2 tbsp low sodium soy sauce
6 oz pineapple juice
1/4 tsp ginger
1/4 tsp salt
2 small salmon filets
salt & pepper to taste
2 tsp olive oil
Preheat oven to 300 degrees Fahrenheit.
In a small saucepan add first five ingredients, whisk together and bring to a low, rolling boil. Boil until reduced, probably about 5-10 minutes depending on your saucepan. Keep stirring occasionally. This will let you judge how well your sauce is reducing.
Place olive oil in the bottom of a sauté pan, preferably non-stick. This will go in the oven later, but don’t worry. If the handle is plastic or rubber, like mine is, you can cover it with aluminum foil. Heat oil over medium high heat until hot. Salt and pepper top of salmon (the not skin side) to taste. Place salmon in sauté pan and DO NOT MOVE. Not even a little. Cook for 3 minutes.
After 3 minutes brush about half of your teriyaki-pineapple sauce over the top of your salmon and place the sauté pan in the oven. Bake for about 3-5 minutes or until fish is light pink and flakes with a fork. Add the remaining sauce and serve with couscous or linguine. (B’s not a big couscous fan so we did it with the linguine. But it would look beautiful presented over a bed of couscous with the sauce poured over the top of it.)
Oh, and eluted? Your sushi was beautiful. I am in awe of your mad sushi making skillz.