The Weeknight Table

Ingredients

Produce
1 cup pineapple chunks
2 cloves garlic, minced
1 teaspoon grated ginger

Seafood
1 pound salmon fillets, cut into 1-inch cubes

Pantry / Seasonings
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 tablespoons water
Salt, to taste
Black pepper, to taste

Equipment
Wooden skewers, soaked in water for 30 minutes

Instructions

Preheat the oven to 425°F.

In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Season the salmon cubes lightly with salt and black pepper. Place the salmon in a shallow dish or resealable bag and pour about half of the marinade over it. Toss to coat, cover, and refrigerate for about 30 minutes.

While the salmon marinates, make the teriyaki glaze. Pour the remaining marinade into a small saucepan and bring it to a gentle simmer over medium heat. In a separate bowl, whisk together the cornstarch and water until smooth. Slowly whisk the slurry into the simmering sauce and cook for about 2–3 minutes, stirring constantly, until the glaze thickens. Remove from heat and set aside.

Thread the marinated salmon cubes and pineapple chunks alternately onto the soaked skewers.

Place the skewers on a sheet pan and transfer to the hot oven. Roast for about 8–10 minutes, or until the salmon is just cooked through and the pineapple begins to caramelize.

During the final minute of cooking, brush the skewers generously with the teriyaki glaze.

Remove from the oven, drizzle any remaining glaze over the skewers, and serve immediately while hot.