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Hawaiian Glazed Salmon

Hawaiian Glazed Salmon

Hawaiian Glazed Salmon

Rating

Yields1 Serving
 6 oz Salmon fillets, skin off (this recipe is perfect for two 6 oz fillets)
 1 tbsp Dijon mustard
 1 lime, juiced
 2 tbsp Sweet Chili Sauce (found in the Asian section of the grocery store)
 1 tbsp Soy sauce
 ½ cup pineapple juice
 1 tbsp olive oil
1

In a small bowl, mix together mustard, lime juice, chili sauce, soy sauce, and pineapple
juice to create marinade. Reserve about ¼ cup of marinade for later use. Pour remaining
marinade mixture over salmon fillets in a plastic bag. Seal and marinate for 20-30
minutes in refrigerator.

2

In a non-stick sauté pan, heat olive oil over high heat. Place salmon fillets in pan and sear
approximately 2-3 minutes on each side or until golden brown. Salmon will be slightly
pink or medium on the inside. For more well done salmon, lower temperature to medium
low and continue to cook longer. Remove from pan once salmon is your desired
doneness.

3

In the same pan, pour in reserved marinade. Allow marinade to come to a boil and
slightly thicken (approximately 1-2 minutes), while stirring occasionally. Spoon over top of salmon as a glaze. Serve over rice or fresh salad.

Ingredients

 6 oz Salmon fillets, skin off (this recipe is perfect for two 6 oz fillets)
 1 tbsp Dijon mustard
 1 lime, juiced
 2 tbsp Sweet Chili Sauce (found in the Asian section of the grocery store)
 1 tbsp Soy sauce
 ½ cup pineapple juice
 1 tbsp olive oil

Directions

1

In a small bowl, mix together mustard, lime juice, chili sauce, soy sauce, and pineapple
juice to create marinade. Reserve about ¼ cup of marinade for later use. Pour remaining
marinade mixture over salmon fillets in a plastic bag. Seal and marinate for 20-30
minutes in refrigerator.

2

In a non-stick sauté pan, heat olive oil over high heat. Place salmon fillets in pan and sear
approximately 2-3 minutes on each side or until golden brown. Salmon will be slightly
pink or medium on the inside. For more well done salmon, lower temperature to medium
low and continue to cook longer. Remove from pan once salmon is your desired
doneness.

3

In the same pan, pour in reserved marinade. Allow marinade to come to a boil and
slightly thicken (approximately 1-2 minutes), while stirring occasionally. Spoon over top of salmon as a glaze. Serve over rice or fresh salad.

Hawaiian Glazed Salmon
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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