Tuesday, July 19, 2011

Pineapple Teriyaki Salmon

I'm not a big fish eater, but this was yummy!!!!

Make sure you have an oven proof, nonstick skillet though!

2 Tablespoons brown sugar
2 tablespoons low sodium soy sauce
1 teaspoon finely grated orange zest
1 (6 oz) can of pineapple juice
1/2 teaspoon of salt (divided)
2 teaspoons canola oil
4 (6 oz) salmon fillets (about 1 inch thick) See Note*
1/4 teaspoon freshly ground black pepper
Grated Orange Rind (optional)

Combine the first 4 ingredients and 1/4 teaspoon of salt in a small saucepan over high heat. Bring to boil and then reduce heat and simmer for 15 minutes until reduced to about 1/4 cup. Set to one side.

Preheat oven to 400F

Heat oil in non-stick skillet over medium high heat. Sprinkle both sides of salmon with remaining salt and pepper. Add fish to pan and cook for 3 minutes.

Turn fish over and then place the pan in the oven and bake at 400F for 3 minutes.

Remove from oven, brush sauce over each salmon fillet. Return to oven and cook for 1 minute more or until fish flakes easily when tested with a fork.

Sprinkle with orange rind if desired.

I served it with Lemon Rice and Broccoli. Healthy and tasty :)

*I couldn't find salmon fillets so I just bought a piece about 1 1/2 lbs and cut it into pieces. I cooked them skin down first, then skin up.

To be honest 3 8oz servings looked a lot better than 4 6oz ones, but then again, I do eat alot :)

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