- 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)
- calories 339
- caloriesfromfat 41 %
- fat 15.4 g
- satfat 3.3 g
- monofat 7 g
- polyfat 3.9 g
- protein 36.8 g
- carbohydrate 11.2 g
- fiber 0.2 g
- cholesterol 87 mg
- iron 1 mg
- sodium 644 mg
- calcium 34 mg
How to Make It
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.
You can round out the meal with sautéed haricots verts and quick-cooking couscous.