Ingredients
6ozsalmon,(4 fillets), skinless
3½tspolive oil,or vegetable oil, divided
2tspginger,finely peeled, minced
2tspgarlic,minced
2tspcornstarch
1½tbspsoy sauce
⅓cuppineapple juice
2tbsphoney
1½tbsplight brown sugar,packed
3½tbsprice vinegar
1½tbspketchup
¼tspred pepper flakes,optional
salt,to taste
green onion,or cilantro, chopped
white sesame seeds,for garnishing
Preparation
Remove the salmon from the refrigerator and let rest at room temperature for 10 minutes.
In a small bowl, whisk together the cornstarch and soy sauce, then add in the pineapple juice, honey, brown sugar, rice vinegar, ketchup, and red pepper flakes.
Heat 1½ teaspoon of the oil in a small saucepan over medium heat, then add the ginger and garlic. Sauté for 30 seconds to 1 minute until lightly golden brown.
Whisk the pineapple juice mixture once more, then pour into saucepan.
Bring mixture to a boil stirring constantly, then allow to boil, stirring constantly for 1 minute until thickened. Remove from heat, cover and set aside.
Dab both sides of salmon dry with paper towels, then season both sides with ½ teaspoon of salt.
Heat the remaining oil in a heavy 12-inch non-stick skillet over medium-high heat.
Once the oil is shimmering, add the salmon and cook for about 4 minutes on the first side, until golden brown on bottom, then flip and cook the salmon on the opposite side for 2 to 3 minutes longer, until cooked through.
Plate the salmon, spoon sweet and sour sauce over top, sprinkle with green onions or cilantro, and sprinkle with sesame seeds. Serve, and enjoy!
