Teriyaki is oh so lovely. And now that it’s pineapple season, we can add this delicious, sweet, porcupine to make teriyaki even better. Use fresh pineapple to create a scratch teriyaki sauce with tropical flare!
Splash it over tender salmon fillets and serve it with bamboo rice and a dark leaf salad; a perfect end to a summer evening―unless, of course, you’re partying afterwards!
The sauce itself is 100% vegan, so you can swap the salmon for highly seasoned tofu, tempeh, seitan, portabella mushrooms, or even savory jackfruit.
In a medium sauce pan, heat 2 TBSP of vegetable oil and sauté the sweet onion, garlic, and ginger until translucent and fragrant. Do not burn the aromatics. Take off the heat when finished and let cool.
In a blender or processor, blend the soy sauce and sesame oil with the cooled aromatics. Pour contents back into the sauce pan and add pineapple puree, rice vinegar, mirin, and cornstarch. Cook on low to medium heat until sauce thickens.
When sauce reaches a very thick consistency, add in the sesame seeds and take off the heat.
Pat the salmon dry and lightly season with salt and pepper. Heat a skillet with remaining vegetable oil and cook salmon on both sides on low heat. A TBSP of the sauce can be added for braising.
Add another 2 TBSP of the sauce onto the salmon and set it under the broiler for 2-5 minutes for a crispier top.
Serve salmon over your favorite rice (we used bamboo rice cooked with a halved fresh bay leaf). Steamed broccoli and a dark leafy green salad make excellent sides.
Top with green onion, cilantro, and sesame seeds.
Add as much of the sauce as you desire onto the stir fry. Serve over your favorite rice, and top with a garnish of sesame seeds.