Wednesday, January 14, 2015

Pineapple Teriyaki Salmon Recipe


My recipe developing days are far from over. For a little while there it may have seemed like I would never share one again. I assure you, that is far from the truth. Not being able to spend more time in my favorite room in the house has been brutal for us all. A food bloggers worst nightmare is couscous from a bag that gets boiled in less then 3 minutes and then spooned onto a plate next to a main dish a small child could think up. No complaints, although I will admit at how thrilled I am to be feeling much better and obviously most eager to resume my cooking adventures once again!

Those pieces of salmon staring at you are actually the main attraction of a dish I accidentally stumbled upon sometime last year and have been perfecting ever since. It's even become a staple shabbos dish each week in my home which is why it would be a sin for me not to share it. I love the fact that it's one of those dishes that comes together in minutes and tastes like something from a luxurious Manhattan restaurant once finished. The other really exceptional detail is that if baked instead of fried, this becomes one remarkably healthy meal. I've played around with this recipe for a long time before sharing it, so get creative with it as well if you'd like. The options are endless! 


Pineapple Teriyaki Salmon 

Yields: 4-6 Servings Prep Time: 10 Minutes Cook Time:10 Minutes

Ingredients:

2-6 Pieces of Baby Salmon Fillet
1/2 Cup Panko Bread Crumbs
2-3 Tablespoons Extra Virgin Olive Oil

Pineapple Teriyaki Sauce:
1 Can Pineapple Tidbits, Liquid Strained besides for 2 Tablespoons Reserved
1/4 Cup Soy Sauce
3 Tablespoons Brown Sugar
2 Teaspoons Spice World Roasted Chopped Garlic (or one fresh clove garlic, chopped)
1 Cube Dorot Frozen Cubed Ginger
2 Teaspoons Dried Mint Spice 
1 Tablespoon Vegetable Oil
1 Sprig Fresh Cilantro or Mint for garnish

Method:

1. Completely coat each piece of salmon in panko, making sure to get the sides of the salmon as well. It's unnecessary to put any panko on the skin side. Place the 2-3 tablespoons of olive oil in a non stick frying pan and heat over medium heat. ( If you'd like to do this in the oven just place the pieces of salmon skin side down with the olive oil in a 9x13 pan and bake for 20 minutes on 350). Once the oil is sizzling, add the pieces of salmon skin side up and cook on each side for approximately 2-4 minutes or until the panko has crusted over nicely and the inside of the salmon is cooked through. Then, remove to a plate to cool. 

2. In a sauce pan, place pineapple tidbits along with 2 tablespoons reserved juice from the can. Then add soy sauce, brown sugar, chopped garlic, ginger cube, mint spice and vegetable oil. Heat the sauce on the stove top over medium heat and stir as it comes together for 2-3 minutes. It should thicken slightly. Put the sauce to the side until you are ready to serve.

3. When you are ready to serve, place a piece of salmon on a plate and spoon 3-4 tablespoons of the pineapple teriyaki sauce over it. Garnish it with a sprig of fresh cilantro or mint and serve cold or warm. 

Thanks so much for stopping in!

 I really hope you will try this recipe! Don't forget to leave me a comment below letting me know what it was like if you do! And feel free to tag me on instagram or post your photo on my facebook page as well. 

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XX.
Gigi.

2 comments:

  1. This sounds wonderful! I really like a sweet element for salmon vs savory.

    Monica, www.pear-shaped-gal.com

    ReplyDelete
  2. it really is fantastic! I too like the sweet element most of the time with salmon. this one has a great mix of both elements I think.

    ReplyDelete

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