HAWAIIAN SALMON

Hawaiian Salmon image

Provided by Kathy Cromer

Categories Seafood

Time 1h15m

Number Of Ingredients 15

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1¾ lb salmon fillets
1/3 c strawberry jelly
1/4 c soy sauce
1/4 c apple cider vinegar
2 Tbsp toasted sesame oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground ginger
1/2 tsp ground black pepper
2 c strawberries, quartered/diced
2 Tbsp strawberry jelly
2 Tbsp sugar
1 tsp lemon juice
1 tsp lime juice
2 c fresh pineapple, diced into chunks

Steps:

1. Whisk together all of the sauce ingredients. Add 1/3 cup of sauce to a freezer bag or dish with salmon. Reserve the rest. Marinate salmon in the refrigerator for 60 minutes. Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate. Add pineapple closer to serving time if desired because it will turn pinkish but that's fine if you don't mind.
2. If your salmon still has a skin on it, leave it on during searing process. This keeps the salmon from getting dry and the skin is very easy to remove. After the salmon is done searing, lift an edge of the skin up with a sharp knife and then you can just peel it off.
3. When ready to cook, heat oven to 425°. Heat 1/2 tablespoon of extra virgin olive oil or peanut oil in a nonstick ovenproof skillet over medium-high heat. You may use a regular nonstick skillet and transfer fish to baking pan lined with foil after searing and that's what I did and it worked perfect. Add salmon and sear for 1-2 minutes per side. When well browned on each side, transfer the skillet to the oven. Roast until the salmon reaches an internal temperature of 135° and is slightly firm to the touch, about 4 to 7 min, depending on thickness. I usually bake mine about 10 minutes because I like it a little less pinkish/reddish.
4. Spoon sauce over fish then top with salsa.