Pineapple-Glazed Salmon PRINT
Nutrition Facts (Pineapple-Glazed Salmon)Servings Per Recipe 4, Calories 305, Protein (gm) 29, Carbohydrate (gm) 20, Fat, total (gm) 11, Cholesterol (mg) 78, Saturated fat (gm) 2, Monosaturated fat (gm) 4, Polyunsaturated fat (gm) 5, Sugar, total (gm) 18, Vitamin A (IU) 97, Vitamin C (mg) 15, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 5, Sodium (mg) 352, Potassium (mg) 871, Calcium (DV %) 30, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet
|½||cup frozen pineapple juice concentrate, thawed|
|2||tablespoons reduced-sodium soy sauce|
|2||teaspoons packed brown sugar|
|2||teaspoons toasted sesame oil|
|¼||teaspoon crushed red pepper|
|4||5 ounces fresh or frozen salmon fillets, thawed|
|½||teaspoon cracked black pepper|
1. For glaze, in small saucepan combine pineapple juice, water, soy sauce, brown sugar, cornstarch, sesame oil, and red pepper. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.
2. Preheat broiler. Line baking sheet with foil; lightly coat with nonstick cooking spray. Rinse salmon and pat dry. Place fillets, skin-side-down on prepared sheet. Drizzle salmon with a few tablespoons glaze; sprinkle with black pepper. Broil 4 inches from heat for 10 to 12 minutes or until fish flakes easily with a fork. Place salmon on serving plates and drizzle with remaining glaze. Top with a sprinkle of crushed red pepper.
3. Broil 4 inches from heat for 10 to 12 minutes until fish flakes easily when tested with a fork. Drizzle with remaining glaze.
From the Test Kitchen
1. Pantry: Soy sauce, brown sugar, cornstarch, nonstick cooking spray.
2. Change Up: Replace the pineapple juice concentrate with orange juice concentrate and substitute catfish or tilapia fillets for the salmon.
3. Serving Suggestion: Wilted Bok Choy.