Pan-Seared Teriyaki Salmon2016-07-01
- Skill Level: Easy
- Servings : 4
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 60m
Pan-seared salmon tastes good naked, but this teriyaki sauce brings it to a whole new level. It is the wow factor for your favorite stir fry dishes too.
- 4 Salmon Filets (4 - 6 ounces each)
- Olive Oil
- Sea Salt & Freshly Ground Black Pepper to taste
- 3/4 C chopped fresh Pineapple
- 1 red Apple, cored & cut into cubes
- 1 T chopped fresh Ginger
- 1 Scallion, cut into 1" pieces
- 1/2 C packed Brown Sugar
- 1/3 C freshly squeezed Orange Juice
- 1/3 C low-sodium Soy Sauce
- 1 tsp chopped Cilantro
- 1 tsp chopped Lime or Thai Basil
Pre-heat oven to 400 degrees. On a plate, pat salmon filets dry & season with salt & pepper.
Combine pineapple, apple, ginger, brown sugar, orange juice & soy sauce in a saucepan over medium heat. Bring to a simmer and then reduce heat to low. Continue to cook for 20 minutes, until fruit is soft.
Allow the mixture to cool for 20 minutes. Once cooled, transfer to Vitamix to blend or use an immersion blender.
Heat a large saute pan over high heat. Add 2 T olive or canola oil to pan, saute salmon for 3 minutes. Skin should be golden brown and lift easily from pan with a spatula or tongs. Once golden brown, turn salmon and remove from heat.
Top salmon with teriyaki sauce and place in oven for 5 minutes (until internal temp reads 130 degrees F).
Garnish with chopped cilantro & lime or Thai basil. Serve with black rice.
Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Teriyaki Sauce from True Food, Seasonal, Sustainable, Simple, Pure by Dr. Andrew Weil & Sam Fox, with Michael Stebner
Short Cut: Make sauce ahead of time and store in the refrigerator for up to 3 days or freeze for 3 months.
Think Out of the Ice Box: Use this on grilled or baked chicken (adding 2 minutes before meat is done).