Pineapple Teriyaki Salmon |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
A fish recipe even my daughter will eat. 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) |
Directions:
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.
2. Preheat oven to 400 degrees F.
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 degrees F 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.
|
|