"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Citrus Teriyaki Salmon with Pineapple Salsa Recipe

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This recipe for Citrus Teriyaki Salmon with Pineapple Salsa, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Marinade;
2TBS dry sherry
1/4 cup honey
2 TBS brown sugar
4 tsp finely minced gingerroot
2 tsp finely minced garlic
1/4 tsp red pepperflakes
2 tsp sesame oil
2 TBS orange juice
1/2 cup soy sauce (I use low sodium)
2 TBS fresh lemon juice
6 1/2 lb salmon fillets
fresh lime wedges for garnish
canola oil for cooking,
Pineapple Salsa:
2 TBS finly diced red bell pepper
1/ 1/2 cups small dice fresh pineapple
1 tsp finle grated orange zest, (no white part)
1 can chopped mandarine oranges
2 TBS fresh lime juice
1 TBS seasoned, rice wine vinegar
2 TBS fine dice red onion
1 tsp minced fresh ginger
1 TBS chopped cilantro
1/4 tsp red pepper flakes
3 TBS brown sugar
1 TBS granulated sugar
1/4 to 1/2 tsp salt.

Directions:
Directions:
Mix together all the salsa ingrediants, blend well, cover and refrigerate till ready to use. Can be made up to 2 hours ahead.
Now make marinade, in a micro proof bowl, stir together, sherry,honey,brown sugar,ginger,garlic,pepper flakes and sesame oil. Cover and nuke for 30 sec. to 1 min, til sugar is dissolved and mixture is hot. Whisk in citrus juices and soy sauce and cool to room temp.
Place fish in glass baking dish or large zip top plastic bag, pour marinade over fish and turn to make sure fish is well coated. Marinate for up to 4 hours. Halfway thru turn fish to coat again.
Pre heat oven to 450.
Heat a large heavy oven proof skillet over medium high heat. Add a little canola oil. Remove fish from marinade draining off excess. Discard marinade.
Sear salmon pieces approx 1 1/2 mins. on each side. You're going for a nicely browned exterior, not trying to cook thru.
Transfer the skillet to the hot cven and roast off for 3 to 8 minutes, until salmon is almost cooked thru.
Remove from heat cover and let rest for 10 mins.
Place on plates and garnish with 1/4 cup salsa, lime wedges and cilantro sprigs.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This here has the Wow factor going for it. The fish is so moist, course that could be because my salmon is as fresh as it comes, complements of the fishing side of my extended family, the Muellers and Houks in Mukilteo.. God love em, I sure do!! I have served this to avowed fish haters (how can this be?) and they have walked away with a new appreciation of the King of Fishes

 

 

 

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