PINEAPPLE ORANGE TERIYAKI SALMON

Simply place the salmon on a large baking sheet lined with either parchment paper or foil. After it’s done, just toss away your liner or use it to wrap up any remaining leftovers for your meal the next day. Seriously, it doesn’t get easier than that, right?

Start off by seasoning the salmon with some salt, black pepper and a drizzle of sesame oil.
For the homemade teriyaki sauce, combine soy sauce, rice vinegar, cornstarch, honey, ginger and garlic. Orange juice and pineapples are added for an extra tropical touch.
Wrap with foil and bake until tender and flaky – about 12-16 minutes depending on the thickness of the salmon.
To seal in the flavors, broil for 3-5 minutes until ends of the salmon are slightly charred.
Don’t forget to reserve some extra sauce to drizzle at the end.
Finally, serve this salmon with your favorite sides to make it a complete meal.

Ingredients

• 1-1/2-2 pound salmon filet or 4 salmon (4-6 ounce) filets, skin on
• kosher or sea salt and freshly cracked black pepper to taste
• 1 teaspoon sesame oil
• 3-4 orange slices

Sauce:

• 1/2 cup low sodium soy sauce use gluten free tamari or coconut aminos for paleo-friendly version
• 3 tablespoons rice wine vinegar
• 3 tablespoons honey can substitute with erythritol or stevia
• 2 teaspoons sesame oil
• 1/2 teaspoon fresh ginger grated
• 2 cloves garlic minced
• 1/3 cup orange juice about half an orange
• 2 1/2 tablespoons cornstarch can substitute with arrowroot starch
• 2/3 cup chopped pineapples can also use crushed, drain or leave out water if using the juice
• 1-2 tablespoons water as needed to thin out sauce

Garnish:

• green onions sliced
• fresh cilantro chopped

Instructions

1. Preheat oven to 400 F degrees. Line a baking sheet with a large sheet of parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.
2. In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).
3. ......................................

for full instruction please see : lifemadesweeter.com

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