dish
Salmon Teriyaki with Pineapple Salsa

6
Serves
296
Calories
14
Nutrients
18
Vitamins

Ingredients

1/4 cup reduced sodium soy sauce
1/4 cup mirin (rice wine)
1/4 cup rice vinegar
1/4 cup sugar
1 tablespoon freshly grated ginger
2/3 cup beer
1 cup diced, fresh pineapple
1/4 cup diced red onion
1/2 cup diced red pepper
1 tablespoon chopped cilantro
2 tablespoons orange juice

Cooking Instructions

1. 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.

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

Nutrition Information

Number of Servings: 6
Serving Size
0
Calories
296
Protein
31 g
Total Carbohydrate
12 g
Dietary Fiber
1 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
9 g
Total Fat
12 g
Saturated Fat
2 g
Monounsaturated Fat
6 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
96 mg
Omega-3 Fatty Acid
3 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
42 %
Percent Calories from Carbohydrate
16 %
Percent Calories from Fat
36 %
Vitamin A
932 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
24 mg
Vitamin B6
1 mg
Vitamin B12
10 mcg
Biotin
16 mcg
Vitamin C
37 mg
Vitamin D
1504 IU
Folate
24 mcg
Vitamin E
5 IU
Vitamin K
1 mcg
Pantothenic Acid
3 mg
Calcium
52 mg
Iron
3 mg
Phosphorus
773 mg
Potassium
1182 mg
Sodium
413 mg
Zinc
2 mg