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Salmon Teriyaki with Pineapple Salsa
2 tablespoons mirin (rice wine)
2 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon freshly grated ginger
1/4 cup beer
2 skinless, boneless salmon fillets, 4 to 6 ounces each
2 teaspoons diced red onion
1/4 cup diced red pepper
1/4 jalapeño chili peppers, seeded and diced
1 teaspoon chopped cilantro
2 teaspoons orange juice
2. Marinate the salmon in the teriyaki marinade, cover and refrigerate for 15 to 30 minutes in the refrigerator.
3. 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.)
4. Preheat the grill or broiler.
5. Grill or broil the salmon on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.
Serve a few spoonfuls of salsa on top of each salmon fliet with rice on the side.
Serving Size: 1 salmon filet with salsa
Number of Servings: 2
- 12 g
- 12 g
- 1 g
- 31 g
- Saturated Fat
- 2 g
- 413 mg