Salmon Teriyaki
- 600g salmon fillet, skin removed and cut into 3cm pieces
- 600g pineapple, cut into 3cm pieces
- 2 onions, cut into 3cm wedges
- For the Teriyaki Marinade
- 125ml coconut aminos
- 125ml tamari
- 3 tbsp coconut sugar
- 2 tbsp grated ginger
- 1 grated red onion
- 1 tbsp crushed garlic
- ½ tsp chilli flakes
- 2 tbsp olive oil
- Mix together the teriyaki ingredients until the sugar is dissolved and everything is nicely combined. Place the salmon pieces in the marinade and mix to coat, then leave in the fridge for 2 hours. When ready, remove the salmon from the bowl and transfer the remaining sauce to a saucepan. Bring to the boil, then simmer for 10 mins to thicken. Set aside.
- Preheat a grill to hot. Thread the salmon, onion and pineapple pieces onto soaked skewers. Grill for 3-4 mins, basting with the reserved marinade as you go. Flip and repeat for another 4 mins, then serve immediately. Nice!
20 mins
4 serving