My plans for a fresh pineapple salsa for my Friday night meal got a makeover last week. I decided to add a bit of pizzazz, and sauté it in a pan with some ginger. On a whim, I added some of the amazing new raspberry flavored vinaigrette from my food friends at Bakto Flavors. It was awesome. It added sweet and savoury at the same time. (Click here to view Raspberry Vinaigrette)
- salmon fillet - 4
- teriyaki sauce - 1 cup (I like the garlic and honey flavoured one, but any will work)
- oil - 2 tsp
- ginger - 2 frozen cubes
- pineapple - 1 1/2 cups cubed small (try your best for a fine dice)
- Raspberry Balsamic Vinegar - 1 Tbsp
- mint leaves - 1 tbsp
- pomegranate seeds - for sprinkling
1. Marinate the salmon in the teriyaki sauce for a half hour, or refrigerate overnight.
2. Preheat oven to 380. Place salmon in a baking dish and bake for 12 minutes.
Meanwhile, make the salsa:
3. Heat a pan with the oil over medium heat. Sautée the ginger just until fragrant, not brown.
4. Add the pineapple and sautée for about 5 minutes.
5. Add the balsamic vinegar and stir in. Immediately turn off the heat. Let cool for 5 minutes.
6. Add the mint and sprinkle in some pomegranate seeds for color.
Serve warm or room temperature over the fish.