Teriyaki Glazed Salmon with Pineapple Salsa

Perfectly grilled Salmon topped with a sweet, savory sauce and a mouthwatering pineapple salsa! This is my favorite all time salmon recipe!

Ingredients:
Serves 4-5

Marinade and sauce
• 1/2 cup soy sauce
• 1/2 cup dry Vermouth
• 2 Tbs garlic powder
• 3 Tbs brown sugar

Salsa
• 3/4 C chopped fresh pineapple
• 3/4 C chopped fresh cilantro
• 3/4 C chopped red onion
• 1 tsp cayenne pepper
• 1 tsp salt
• 1 tsp black pepper
• 1 Tbs brown sugar
• 1 Tbs honey
• 2 Tbs fresh lime juice

• 5 Salmon filets

Directions:

Combine all marinade ingredients in a small bowl,  place the fish in a large bowl and pour in half of the marinade.

Cover and refrigerate for 1 hour, turn occasionally.
Cut up the pineapple: First, cut off the bottom and top, then just cut down the sides, making sure to get all of the little brown spots.DSC02072Then just cut down the 4 sides of the pineapple, discarding the core. Dice enough for 3/4 of a cup.Combine all salsa ingredients in a medium bowl, set aside.Heat the remaining half of the marinade and reduce by half, it will be sweet and sticky!Grill the salmon on a hot grill, 4 minutes on each side.To serve, plate the salmon, top with salsa and drizzle with the reduced marinade. Absolutely delicious!

*If you’re feeling ambitious, try these crispy onion rings for a topper

Ingredients:
• 2 large onions, sliced and separated into rings
• 1 tsp of salt
• 1 tsp of pepper
• 3/4 cup flour
• 2 egg whites
• 4 Tbs buttermilk
• 2 Cups Panko bread crumbs
• 1/2 tsp of salt and pepper to add to the flour
• 1/2 tsp of salt and pepper to add to the Panko
• 1 tsp of salt for finished rings

Directions:
Spray Baking sheets with cooking oil spray, sprinkle onion rings with salt and pepper.
In one bowl, place flour, in another bowl, place beaten egg whites and buttermilk and in the third, place the Panko. Add a little salt and pepper to the flour and the Panko.
Dust rings with flour, dip in egg mixture, then cover with Panko. Place on baking sheets in single layer and bake about 10 minutes, til golden, turning once. Sprinkle with a little more salt as soon as they come out of the oven.

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