Pineapple Orange Salmon Teriyaki

Name: Pineapple Orange Salmon Teriyaki
Yield: 4
Ingredients: 1 large (1 1/2 - 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, 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; 2 teaspoons of sesame oil; 1/2 teaspoon of grated fresh ginger; 2 cloves garlic, minced; 1/3 cup orange juice (about half an orange); 2 1/2 tablespoons cornstarch (or can use 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; sliced green onions, chopped fresh cilantro

Pineapple Orange Salmon Teriyaki was pinched from <a href="http://lifemadesweeter.com/2014/02/pineapple-orange-teriyaki-salmon/" target="_blank">lifemadesweeter.com.</a>

"Oven baked salmon topped with a tropical teriyaki glaze infused with orange and pineapples served on a bed of rice...."

INGREDIENTS

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

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kosher or sea salt and freshly cracked black pepper to taste

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1 teaspoon sesame oil

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3-4 orange slices

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Sauce

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1/2 cup low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)

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3 tablespoons rice wine vinegar

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3 tablespoons honey

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2 teaspoons of sesame oil

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1/2 teaspoon of grated fresh ginger

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2 cloves garlic, minced

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1/3 cup orange juice (about half an orange)

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2 1/2 tablespoons cornstarch (or can use arrowroot starch)

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2/3 cup chopped pineapples (can also use crushed, drain or leave out water if using the juice)

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

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Garnish

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sliced green onions, chopped fresh cilantro

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