Pineapple Teriyaki Salmon

You can round out the meal with sautéed haricots verts and quick-cooking couscous.

Yield: 4 servings (serving size: 1 salmon fillet)

Ingredients

• 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)

Preparation

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 (about 15 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 or until desired degree of doneness. Sprinkle with orange rind, if desired.

Nutritional Information

Calories:

339 (41% from fat)

Fat:

15.4g (sat 3.3g,mono 7g,poly 3.9g)

Protein:

36.8g

Carbohydrate:

11.2g

Fiber:

0.2g

Cholesterol:

87mg

Iron:

1mg

Sodium:

644mg

Calcium:

34mg