Maple Glazed Salmon with Pineapple Salsa in a new light

By ldelmas

Makes: 4 servings
Prep Time: 1 hour 10 minutes
Cook Time: 10 minutes
Difficulty: Moderate

Ingredients

• Marinade and Fish:
• 1 tablespoon maple syrup
• 1 tablespoon reduced-sodium teriyaki sauce
• 1 tablespoon pineapple juice
• 1 1/2 teaspoons fresh ginger, minced
• 1 large clove garlic, crushed
• 4 (4-ounce) salmon fillets
• Marinade and Fish:
• 1 tablespoon maple syrup
• 1 tablespoon reduced-sodium teriyaki sauce
• 1 tablespoon pineapple juice
• 1 1/2 teaspoons fresh ginger, minced
• 1 large clove garlic, crushed
• 4 (4-ounce) salmon fillets
• Pineapple Salsa:
• Tomato
• pineapple
• bell pepperjalapeno
• brown sugar
• salt

Preparation

Step 1

To marinate the fish, combine maple syrup, teriyaki sauce, pineapple juice, ginger, and garlic in a gallon-size sealable plastic bag. Add fillets and seal bag, squeezing out air. Marinate in the refrigerator, turning bag occasionally, at least 1 hour or up to 24 hours. Drain and discard marinade.

To prepare the salsa, combine tomato, pineapple, bell pepper, jalapeño, brown sugar and salt in a small nonreactive saucepan. Bring to a simmer and cook over low heat, stirring occasionally, until vegetables soften, about 5 minutes. Cool and refrigerate until ready to serve. Makes about 1 cup.
Making it lighter
• Trimmed the ample portion size to save fat, saturated fat, and calories.
• Lowered sodium by cutting back on salt and using reduced-sodium teriyaki sauce.
• Bumped up the seasonings a little to punch up the flavor so that no one misses the salt.
• Reduced sugar and used brown sugar instead for an extra boost of flavor.
• Note: If you're using canned pineapple, choose varieties packed in unsweetened pineapple juice, and reserve a tablespoon of the juice for the marinade.

What's the difference?
Maple-Glazed Salmon with Pineapple Salsa in a new light cuts out 111 calories, 7 g fat, and 570 mg sodium from the original.

To grill the fillets, preheat grill for a hot fire. Spray a grill basket with cooking spray, place fillets in the basket skin-side down and cook 3 - 4 minutes or until well scored with grill marks. Flip and cook for another 1 - 3 minutes, or until desired doneness. Serve with pineapple salsa spooned on the side.