Pineapple Teriyaki Salmon

Name: Pineapple Teriyaki Salmon
Ingredients: 2 tablespoons brown sugar; 2 tablespoons low-sodium soy sauce; 1 teaspoon finely grated orange zest; 1 (6-ounce) can pineapple juice; ½ teaspoon salt, divided; 2 teaspoons canola oil; 4 (6-ounce) salmon fillets (about 1 inch thick); ¼ teaspoon freshly ground black pepper; Grated orange rind (optional)

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Servings: 2.5

Author : Maureen Callahan

Ingredients

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2 tablespoons brown sugar2 tablespoons low-sodium soy sauce1 teaspoon finely grated orange zest1 (6-ounce) can pineapple juice½ teaspoon salt, divided2 teaspoons canola oil4 (6-ounce) salmon fillets (about 1 inch thick)¼ teaspoon freshly ground black pepperGrated orange rind (optional)

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Instructions

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Step 1

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.

Step 2

Preheat oven to 400°.

Step 3

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.