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Ingredients
Marinade/Sauce
- 1/2 cup pineapple juice reserved from the canned pineapple
- 3 tablespoons each: soy sauce, brown sugar
- 2 tablespoons water
- 1 1/2 teaspoons sesame oil
- 1/2 tablespoon tomato sauce
- 1 clove garlic - crushed
- Pinch each: ground ginger, chili flakes
Salmon
- 4 x salmon fillets
- 425g can pineapple rings in juice
- 1 tablespoon cornflour
Method
Hawaiian Salmon
- Whisk all the marinade/sauce ingredients together in a saucepan and place the salmon fillets in the mixture for 1 hour.
- Preheat the oven grill to 200oC (180oC fan grill).
Heat an oven proof pan over a high heat. Drain the pineapple rings on paper towels.
- Brown the pineapple rings in the pan and set aside on a warm plate.
- To the pan, add the salmon fillets, skin side down and cook for 2 minutes.
- Turn the salmon over and place in the oven for 3 minutes.
- Bring the sauce to a boil in the saucepan. Stir in the cornflour mixed with 2 tablespoons water.
- Serve the salmon fillets with pineapple rings and a drizzle of the sauce.
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