PINEAPPLE TERIYAKI SALMON

Ingredients

  • 2 tablespoons brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon finely grated orange zest
  • 1 (6-ounce) can of 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)

Directions

  1. Combine the 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.
  2. Preheat oven to 400°.
  3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of the salmon with the 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 the desired degree of doneness. Sprinkle with orange rind, if desired.

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