This is hands down my all-time favorite summer dinner recipe, and I’m so excited to share with you all! It takes a little prep work, but I promise it will knock your socks off. The recipe comes from one of my favorite bloggers, Monique over at the Ambitious Kitchen, and I can’t say enough amazing things about it. I like to serve mine with some sauteed asparagus and garnish it with sesame seeds and cilantro on top for a gorgeous finishing touch.
Shortcut Tip: For a quick recipe, use store bought teriyaki sauce and let salmon, onions, and pineapple marinate for at least 3 hours. Both store bought and homemade teriyaki will make the onions and pineapple caramelize so much that they’ll melt in your mouth.
Baked Terriyaki Salmon with Caramelized Pineapple Quinoa
One of my all time favorite dinners!
Author: Amy
Recipe type: Lunch, Dinner, Pescetarian
Cuisine: Seafood
Ingredients
- For salmon:
- 1 pound salmon
- ¼ cup packed brown sugar
- 1 tablespoons honey
- ½ cup reduced sodium soy sauce, gluten free if desired
- ¼ cup fresh pineapple juice
- 1 teaspoon dijon mustard
- 1 teaspoon toasted sesame oil
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 teaspoon red chili pepper flakes, if desired
- ½ of a whole pineapple, peeled, cored, and cut into small chunks (so you don't have to cut later)
- For quinoa:
- ¾ cup uncooked organic quinoa
- 1 cup coconut milk (I used light coconut milk)
- ½ cup water
- ¼ cup diced red onion
- ¼ cup chopped fresh cilantro
- Fresh limes to squeeze, if desired
- ¼ cup toasted sliced almonds, optional for topping
Instructions
- In a large bowl whisk together the marinade ingredients: brown sugar, honey, soy sauce, pineapple juice, mustard, sesame and olive oil, ginger, garlic and red pepper flakes if desired. Place salmon in large ziploc bag and add marinade. Place in refrigerator for up to 8 hours but at least 1 hour. You can also marinade it in a baking pan.
- Preheat oven to 400 degree F. Spray baking pan with nonstick cooking spray. Remove salmon from ziploc bag and place skin side down on large baking pan lined with foil. Line pineapple next to salmon and brush leftover marinade on salmon and pineapple. Sprinkle with a little bit of extra brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon easily flakes with fork. I usually broil my salmon for a min or two at the end to get an additional caramelization on top. Just be sure not to dry out your fish! 18 minutes is usually perfect timing for me!
- While salmon is cooking, prepare quinoa. Bring water and coconut milk to a boil in a medium saucepan. Reduce heat to low; add quinoa and cover; simmering until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork and set aside. Add in red onion and cilantro to quinoa. Once salmon is finished cooking, remove pineapple from baking sheet and fold into quinoa. Season with salt and lime juice to taste.
- Spoon pineapple quinoa evenly into 4 bowls or plates. Cut salmon into desired serving sizes and serve with quinoa. Garnish with a tablespoon or two of toasted almonds. Drizzle with extra honey if desired.
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