Pineapple Orange Teriyaki Salmon

lifemadesweeter.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 large (1 ½ to 2 pound) salmon fillet or 4 salmon (4 to 6 ounce) fillets, skin on

kosher or sea salt and freshly cracked black pepper to taste

1 teaspoon sesame oil

3 to 4 orange slices

subheading: Sauce:

½ cup low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)

3 tablespoons rice wine vinegar

3 tablespoons honey

2 teaspoons of sesame oil

½ teaspoon of grated fresh ginger

2 cloves garlic, minced

⅓ cup orange juice (about half an orange)

2 ½ tablespoons cornstarch (or can use arrowroot starch)

⅔ cup chopped pineapples (can also use crushed, drain or leave out water if using the juice)

1 to 2 tablespoons water, as needed to thin out sauce

subheading: Garnish:

sliced green onions, chopped fresh cilantro

Directions at lifemadesweeter.com

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