2cupschopped fresh pineappleor 1 20-ounce can pineapple chunks, drained
¼cupGreen onions for garnish
1½teaspoonsSesame seeds for garnish
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or grease with cooking spray.
In a bowl whisk together brown sugar, garlic, lime juice, soy sauce, rice vinegar, sesame oil, ginger, and black pepper.
Lay salmon fillet skin side down onto the prepared cookie sheet. Pour sauce mixture over salmon. Bake for 10 minutes.
Add the pineapple and bok choy halves. Return the pan to the oven.
Bake for 10-15 minutes more or until the salmon reaches 135°F when measured at the thickest part of the fillet.
Remove the cookie sheet from the oven and lightly cover the salmon with foil.
Allow to rest for 10 minutes before serving. Serve with rice, the bok choy, pineapple, and garnish with green onions and sesame seeds.
If you don't like bok choy you could use broccoli instead. Add the broccoli to the pan at the beginning instead of halfway through.How do you know when salmon is done?According to the USDA salmon should be cooked to a minimum of 145 degrees F when measured at the thickest part of the salmon fillet. A good meat thermometer will always be your friend when cooking meats to the perfect temperature.I use my Thermoworks thermopen all the time to make sure I don’t overcook or undercook my meat. I’ve found the perfect time to pull the salmon from the oven is when the fish has reached 135 degrees F when measured at the thickest part. Cover with foil and allow to sit for at least 10 minutes. The fish will continue to cook as it rests. You will know when salmon is finished baking when you can easily flake the meat with a fork.