TERIYAKI SALMON with PINEAPPLE SALSA
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Wishing all the food-loving Dads a very happy and delicious Father's Day. This recipe is simple and easy and wonderfully flavorful… Have the kids help make the homemade teriyaki sauce and the salsa!
- 1/4 cup reduced sodium soy sauce
- 1/4 cup Mirin
- 1/4 cup seasoned rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon freshly grated ginger
- 2/3 cup dark beer
- 4 salmon fillets (4 to 6 ounces each)
- For the Salsa:
- 1 cup diced, fresh pineapple
- 1/4 cup diced red onion
- 1/2 cup diced red pepper
- 1/2 jalapeño pepper, seeded and diced (or to taste)
- 1 tablespoon chopped cilantro
- 2 tablespoons orange juice
- Pinch of Salt
- For the teriyaki marinade, combine the soy sauce, Mirin, vinegar, sugar, ginger and beer in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
- Marinate the salmon in the teriyaki marinade, cover and refrigerate for 15 to 30 minutes in the refrigerator.
- For the Salsa, combine all of the ingredients in a small mixing bowl. (This can be done in advance and stored in the refrigerator for up to 3 days.)
- Preheat the grill or broiler to high. Grill or broil the salmon until just cooked through, about 4 to 6 minutes per side, depending on the thickness of the fish.
- Serve a few spoonfuls of salsa on top of each salmon filet.