Recipe – Teriyaki Salmon with Grilled Pineapple
I love all seafood, and for my money, Salmon is always up there. It’s a very strong flavor, but I enjoy strong flavors, especially with seafood. And last night, we finally had enough time to get to some serious cooking. The weather was absolutely stunning, which made it the perfect end of summer night to do fish and grilled pineapple – one of Vita’s favorite things.
This is also a very quick grilled meal, so it’s perfect for when you’re short on time. We served it with a side of green beans.
Teriyaki Sauce ( I like this recipe from Tyler Florance)
- 1/2 cup soy sauce
- 2 teaspoon dark sesame oil
- Juice of 2 oranges
- 2 tablespoon honey
- 2 tablespoon ginger, peeled and minced
- 1/2 cup scallion, chopped
- 2 teaspoon garlic, minced
- 2 teaspoon sesame seeds, toasted
- Two salmon steaks
- 1/2 pineapple, cut into spears
- Salt and Pepper to Taste
- 2 cups of green beans
1. Combine all teriyaki ingredients in a large bowl. Refrigerate for 1 hour before use.
2. After marinade has come together, add it to your salmon steaks and let it rest in a large zip lock bag for up to eight hours, but a minimum of 15 minutes. It can be brushed on if you don’t want the flavors to penetrate the fish.
3. Preheat grill and be sure to use a non-stick grill spray, or even butter to be sure that your fish doesn’t stick.
3. Just how long your fish should be grilled can only be estimated by size and shape. For a 1/2-inch cut of salmon, I’ll leave the grill at a medium highe heat and you should cook the first side 3 to four minutes before I flip. Then it’s about a solid 4 minutes on the second side.
4. After you’ve cooked the first side of your fish, add the pineapple, allow grill marks to appear and turn frequently. You want it to get warm enough for the juices to get going in there, but you don’t want to cook it so long that it might dry out.
Super good, super easy. Enjoy!