I’m happy to share what is my second favorite Hungarian dish ever because it has been requested a lot. I particularly enjoy cooking anything Hungarian because the dishes tend to be straightforward, basic, and tasty, plus the names are always entertaining to speak. Add more sour cream and finely chopped chives on top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 salmon fillets |
Ingredients
- 1 ½ pounds salmon fillets
- 1 serving cooking spray
- ½ cup water
- 1 (8 ounce) can crushed pineapple
- ¼ cup reduced-sodium teriyaki sauce
- 3 tablespoons pineapple preserves
- 3 tablespoons Asian sweet chili sauce
- 2 teaspoons reduced-sodium teriyaki sauce
Instructions
- Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
- Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
- Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.
Nutrition Facts
| Calories | 390 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 437 mg |
| Sugars | 24 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the sauce but it makes WAY more than necessary. Next time I’ll make a lot less, but it was definitely tasty!