Difficulty Medium
Cook Time 20 min
Heat None
Sweet and savory salmon with a homemade teriyaki glaze, loaded with pineapple, apples, and crisp vegetables. Serve over white rice with buttery corn purée sweet potatoes for a complete meal.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1½ lbs salmon fillets ⅓ cup soy sauce 6 cloves garlic, minced 2 shallots, thinly sliced 1 medium apple, diced 1½ cups fresh pineapple chunks 2 tablespoons fresh ginger, grated 1 orange bell pepper, cut into strips 2 cups broccoli florets 2 tablespoons sesame seeds 2 tablespoons honey 1 tablespoon cornstarch 2 tablespoons vegetable oil Directions 1 Place salmon fillets in a shallow dish and pour soy sauce over them. Let marinate for 15-20 minutes while prepping vegetables. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Remove salmon from marinade (reserve marinade) and sear 4-5 minutes per side until cooked through. Remove and set aside. 3 In the same skillet, add remaining oil, garlic, shallots, and ginger. Cook 1-2 minutes until fragrant. Add bell pepper and broccoli, cooking 3-4 minutes until tender-crisp. 4 Add pineapple, apple, reserved marinade, and honey to the skillet. Mix cornstarch with 2 tablespoons water and stir into the sauce. Simmer 2-3 minutes until sauce thickens. 5 Return salmon to the skillet, spooning sauce over the top. Sprinkle with sesame seeds and serve immediately over white rice with corn purée sweet potatoes on the side.
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