Teriyaki salmon with wholegrain rice

Teriyaki and Pineapple Salmon

Enjoy this tasty and easy salmon dish, made with just a few ingredients. Thanks to Gillian for sharing this recipe.

Batch-cooking & Freezable
Dinner
Easy
Fish
Time 20 minutes, plus 30 minutes to marinade
Skill Level Easy
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Ingredients List

 

Serves 4
  • 150 g pieces of salmon fillet , approx 110 - 150 g / 4 - 5 oz each
  • 241 g "tinned pineapple, in natural juice , drained weight
  • 99 g juice from pineapple
  • 99 g teriyaki marinade (low salt if possible)
  • 1 garlic clove , crushed
  • 1 tsp fresh ginger , grated
  • 2 tsp sesame seeds
  • 2 spring onions , finely sliced
Metric - US Imperial

Instructions

  1. Pre-heat the oven to 180C / 350F.
  2. Drain the pineapple, reserving 100 ml / 3.5 fl oz of the juice.
  3. Blitz the pineapple briefly in a food processor, so that the pineapple is still in small pieces, not completely reduced to a puree.
  4. Add the reserved pineapple juice, teriyaki sauce, crushed garlic, and grated fresh ginger.
  5. Place the pieces of salmon fillet in a baking dish and pour over the pineapple mixture.  Leave to marinade in the fridge for 30 minutes.
  6. Bake in the oven for 10 – 12 minutes until just cooked through. (Timing will depend on the thickness of your salmon pieces).
  7. Serve with accompaniments of your choice (see notes), and topped with the sesame seeds and spring onions.

Notes

Delicious served with noodles or rice, and a green vegetable such as: peas, green beans, broccoli or edamame beans.

To freeze, prepare the salmon to step 4, then freeze the salmon fillets and marinade in a freezer bag, (or separate each fillet into smaller freezer bags with a portion of the marinade for individual portions).

To defrost, leave the fish overnight in the fridge then complete the recipe as above.