Grilled teriyaki salmon with passionfruit, rice and orange slice
Gluten free, Sauces, dressings & jam, Seafood

Grilled teriyaki salmon with passion fruit

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Delicious grilled Pacific salmon pairs perfectly with the sweetness of teriyaki sauce and a drizzle of passion fruit juice for a tropical inspired meal.

Terriyaki salmon

Salmon is such a versatile fish. It pairs deliciously with so many different flavors. This is my family’s favorite – wild Pacific sockeye salmon. Don’t miss my tips for how to grill salmon.

When skies are a gray, it’s nice to brighten your day with something a little sweet and tropical. This teriyaki sauce has all the flavors that remind me of Hawaiiginger, garlic, honey and orange. To finish the dish, a little passion fruit juice was drizzled on the salmon and topped with toasted sesame seeds and scallions. The sweet and sourness of the passion fruit paired perfectly with the undertones of the orange in the sauce.

terriyaki sauce 3

The salmon was served on a bed of fresh wilted spinach simply seasoned with just salt and pepper and a side of basmati rice. A great combination with the terriyaki. I just needed a pina colada and I would of felt like I was in Honolulu! (Well…almost…a little sun would help too.)

Have you ever had fresh passion fruit?

passion fruit

This beautiful exotic gem is a fruit that grows on a vine and is native to South America. While a little expensive here because they are imported, they certainly make for a wonderful exotic treat. Simply slice open the passion fruit and scoop out the inside. Go ahead and eat the seeds.

For this recipe, I decided to put the seeds through a fine sieve and extract just the juice for drizzling on top of the salmon. However, I think it would be fine to just scoop out the seeds and place them on top or along side the fish as well. Either is fine, it’s a matter of texture preference.

Terriyaki sauce and final toppings
Terriyaki sauce and final toppings

This teriyaki sauce is on the thick side. It’s great for brushing on salmon or chicken as you’re grilling it. A little can be served on the side for dipping. Use less cornstarch if you’re looking for more of a marinade. Store the left over sauce in a jar in the fridge. Heat it in the microwave for about 30 seconds when ready to use again. This makes approximately 1 1/2 cups of sauce.

If you’re a real foodie, try substituting the vinegar with sake or mirin. If you’re gluten free, use tamari.

For a more Honolulu-style sauce – substitute the orange juice with pineapple juice.

Grilled teriyaki salmon with passionfruit

Delicious grilled Pacific salmon pairs perfectly with the sweetness of teriyaki sauce and a drizzle of passion fruit juice for a tropical inspired meal.

  • 1/4 cup soy sauce (or tamari if gluten free)
  • 1 cup water
  • 1 1/2 tbsp cornstarch
  • 1 1/2 tbsp fresh ginger (peeled and minced)
  • 1 – 2 small cloves garlic (crushed)
  • 4 tbsp honey
  • 2 tbsp orange juice (or pineapple juice)
  • 2 tbsp white vinegar (or mirin or sake)
  1. Dissolve the cornstarch in the water. Add all ingredients to a small sauce pan over medium-high heat. Heat the sauce until it begins to bubble and thicken. Stir often. Remove from heat and cool.
  2. Get your grill hot. Prepare the salmon for grilling. Drizzle a little oil on both sides first (in this case vegetable oil). Season with salt and pepper. Place the salmon “skin-side” down cross-wise on the grill. Brush the salmon with a little of the sauce while grilling.

    To finish the dish, top the salmon with toasted sesame seeds, scallions and drizzle a small amount of fresh passion fruit juice on top.

We used about 1 1/2 lbs sockeye salmon for 4 people.

The teriyaki sauce is a little on the thick side. Use less cornstarch if you’re looking for more of a marinade. Store the left over sauce in a jar in the fridge. Heat it in the microwave for about 30 seconds when ready to use again. This makes approximately 1 1/2 cups of sauce.

 

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