1pintCherry tomatoes, died or halved, may substitute Roma tomatoes
1Bell pepper, small dice
1Jalapeno, small dice, seeds removed if desired
Fresh lime juice
Cilantro, chopped fine
Salt & pepper, to taste
For the Teriyaki Sauce:
In a small saucepan combine the soy sauce, water, and cornstarch. Whisk together until smooth. Add in the honey, rice vinegar, garlic, and ginger. Heat over medium-high heat until the mixture comes to a boil, reduce heat to medium-low and allow to cook 3-5 minutes until the mixture begins to thicken. If the mixture is too thick add a little water to thin it out. Set aside.
For the Pineapple Salsa:
In a small mixing bowl combine the diced pineapple, cherry tomatoes, bell pepper, jalapeno, and cilantro. Stir to combine. Season to taste with fresh lime juice, salt, and pepper. Set aside.
For the Salmon:
Season the prepared salmon filets with salt and pepper.
Heat olive oil in a saucepan over medium-high heat. Once oil is hot carefully place the salmon filets in the pan. Cook for 6-8 minutes per side, the salmon will easily release from the pan when it is ready to flip, if it doesn't release from the pan give it a few more minutes to cook. Reduce the heat if your pan is getting to hot.
Once the salmon filets have cooked for 6-8 minutes per side, they should have an internal temperature of about 145 degrees F. Depending on the thickness of your filets they may need to finish off in a 350 degree oven until they reach the appropriate internal temperature.
Pour the prepared teriyaki sauce over the salmon filets, allow to cool slightly. Gently cut the salmon into bite sized pieces, depending on the size of your lettuce cups.
Take the butterhead lettuce and top with some shredded cabbage, a piece of your teriyaki glazed salmon and some extra teriyaki if desired, and a scoop of pineapple salsa. Garnish with a slice of fresh avocado, some thin sliced radishes, scallions, sesame seeds, and a fresh squeeze of lime. Enjoy immediately!
**If you do not use all of the prepared teriyaki sauce it will store in an airtight container in the fridge for up to two week.**Pineapple salsa will keep for 4-5 days in an airtight container in the fridge.**For a more filling meal, serve atop steamed white or brown rice, or cooked lo mein noodle's!
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