Sweet Asian flavors elevate this salmon dish to something special. Great dish for company and it goes well with the Strawberry Spinach salad which just happens to be my favorite Spring / Summer salad.
Pineapple Teriyaki Salmon
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon finely grated orange zest
- 1 (6-ounce) can pineapple juice
- 1/2 teaspoon salt, divided
- 2 teaspoons canola oil
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- 1/4 teaspoon freshly ground black pepper
- Grated orange rind (optional)
Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (the recipe says 15 minutes but it takes mine about 20 -25 minutes). Set aside.
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork. Sprinkle with orange rind, if desired.
Yield: 4 servings (serving size: 1 salmon fillet)
CALORIES 339 (41% from fat); FAT 15.4g (sat 3.3g,mono 7g,poly 3.9g); IRON 1mg; CHOLESTEROL 87mg; CALCIUM 34mg; CARBOHYDRATE 11.2g; SODIUM 644mg; PROTEIN 36.8g; FIBER 0.2g
Old WWP 8 / New WWPP 9
Adapted from Cooking Light, MAY 2006