Sam Choy is a Hawaiian chef and cookbook author and known as an ambassador of Hawaiian foods. Choy gave me this recipe as an example of Hawaiian teriyaki, calling it “serious yummy.”
- Stir together cornstarch and water to make a slurry, and set aside. Mix the shoyu, garlic, and ginger together in a large sauce pot, and bring to a boil. All the cornstarch slurry and stir until dissolved. Set aside.
- Grease the bottom of a baking sheet with a little olive oil, then place the salmon on the sheet. Spread the mayonnaise over the salmon fillet, then cover with the teriyaki glaze. Surround with pineapple chunks, then cover with foil and bake at 350°F for 35-40 minutes.
Jaya Saxena is a writer and editor whose work has appeared in ELLE.com, The Village Voice, The Toast and more. She is the also co-author of Basic Witches.