Salmon Teriyaki

2 cups fresh pineapple, divided
1 knob fresh ginger
2 garlic cloves
1/2 cup soy sauce
3 tablespoons brown sugar
1/2 teaspoon sesame oil
sprig of fresh mint or basil
1 tablespoon olive oil
4 salmon filets (about 4-6 oz each)


For the Pineapple Teriyaki Sauce: In a blender, add just 1 cup of the pineapple, ginger, garlic, soy sauce, brown sugar, sesame oil and puree until smooth.

Dice the remaining pineapple. Mince the fresh mint or basil. Combine these two ingredients in a small bowl and set aside.

Heat a large sauté or frying pan over medium high heat and swirl in the olive oil. When hot, add the salmon filets.

Cook each side of the salmon for approximately 2-3 minutes or until there is a nice crust but the inside is still just barely raw. Pour in the teriyaki sauce to the pan and simmer for one minute, spooning the hot mixture all over the salmon. Top with the fresh diced pineapple and mint. Serve immediately.