Am I talking to my food? Okay, I'll stop. This week, I based my meals on what was on sale at the store to save myself some money. Still unemployed and my checking account is slowly declining! This is sad. Anyway, I've had an eye on this recipe for a while because it was a great way to use up the carton of pineapple juice sitting in the fridge. The pineapple lends a slightly tangy taste to the teriyaki sauce. This is really good with salmon. Strangely, not so much with chicken. I've marinaded it and cooked it in the sauce, but not as good as it is with salmon.
No picture of food this time, so I'll leave you with this today.
We call him Little Kid in Korean. A 7-year-old Chihuahua mix. A cutie :)
Pineapple Teriyaki Glazed Salmon
From Sunny Side Up in San Diego
- 2 tbsp brown sugar
- 2 tbsp low-sodium soy sauce
- 1 tsp fresh orange zest
- 6 oz pineapple juice
- 1/2 tsp kosher salt, divided
- 1 tbsp olive oil
- 2 6-oz salmon fillets
- 1/4 tsp black pepper
1. In a small sauce pan, over high heat, combine the brown sugar, soy sauce, orange zest, pineapple juice and 1/4 teaspoon salt. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool and thicken a bit.
2. Heat the oil in a large skillet over medium-high heat. Salt and pepper both sides of the salmon and set in the skillet. Cook for 3 minutes without moving. Spray a baking dish with cooking spray. Carefully remove the salmon from the pan and place with the cooked side up in the baking dish. (Alternatively you could use a cast iron skillet, flip the salmon and put the whole pan straight into the oven.)
3. Bake for 4 minutes. Remove from the oven and generously brush glaze over the tops of the salmon. Return to oven for 1 to 2 minutes or until the fish flakes easily. Serve with couscous or rice and a simple vegetable.
