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Pacific Rim Sauce for Salmon or Chicken (Gluten Free)

This sauce is so great for salmon or chicken, but also is delicious for stir-fryed vegetables or to top steamed rice.
Servings 3 servings
Prep Time 5 minutes

Ingredients

  • 4 tbsp San-J Low Sodium Gluten-Free Soy Sauce or Tamari
  • 2 tbsp pineapple juice
  • 1 tbsp honey
  • 2 teaspoons Flying Goose Sriracha (more to taste) or other gluten-free brand
  • 1 teaspoon sesame oil
  • 1 teaspoon olive oil
  • 1 teaspoon ground ginger, gf or 1½ teaspoons grated fresh ginger
  • 2 cloves garlic, pressed or finely minced
  • 2-3 squeezes lime or lemon

Instructions

  • Shake the ingredients together in a jar or whisk or stir in a bowl.
  • To use on salmon:
    2-3 pieces of salmon, skin-on for grilling, bring to room temperature for 30-40 minutes
    Reserve half of the marinade to spoon over the fish after grilling. Set Aside.
    Dry the salmon. Lightly salt and pepper the salmon on the flesh side. Set the salmon flesh side down in a flat bowl or baking dish. Pour the other half of marinade over. Turn the fish a few times to coat well. Let sit for 30 minutes.
    Heat the grill. Remove the fish from the marinade and discard. Grill (or pan cook) flesh side down first for 3-4 minutes until it releases. Turn over and grill until desired temperature, brushing a little clean glaze on. Plate and spoon more sauce over. Plate with sliced scallions and sesame seeds (and of course edible flowers).
  • To use on chicken breasts or thighs:
    2-3 chicken breast halves or 2-3 boneless chicken thighs
    Reserve half of the marinade to spoon over after grilling. Set aside.
    Lightly salt and pepper the chicken. Add to a Pyrex dish and pour the other half of marinade over. Turn over several times. Marinate for 45 minutes.
    Heat the grill. Remove from the marinade and discard. Add the chicken to the hot grill and cook for 4 minutes. Turn over, glaze with some clean sauce and cook for 5 minutes more. Continue to turn over every 2 minutes until a digital thermometer reads 165 ℉ (for breasts) and 175℉ (for thighs.) The breasts will cook in about 10-13 minutes. The boneless thighs about 13-16 minutes.
    Plate and spoon more sauce over. Plate with sliced scallions and sesame seeds (and of course edible flowers).