Pineapple Orange Salmon Teriyaki

INGREDIENTS

large (1 1/2 - 2 pound salmon fillet or 4 salmon (4-6 ounce) fillets, skin on)

kosher or sea salt and freshly cracked black pepper

1 tsp

sesame oil

orange slices

Sauce

1/2 cup

low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)

3 tbsp

rice wine vinegar

3 tbsp

honey

2 tsp

sesame oil

1/2 tsp

grated fresh ginger

2 cloves

garlic (minced)

1/3 cup

orange juice (about half an orange)

2 1/2 tbsp

cornstarch (or can use arrowroot starch)

2/3 cup

chopped pineapples (can also use crushed, drain or leave out water if using the juice)

1 tbsp

water (as needed to thin out sauce)

Garnish

sliced green onions (chopped fresh cilantro)