Recipe: Pineapple Teriyaki Salmon

Salmon is one of the few healthy foods that everyone in my family eats without complaint. Ever since my kids were wee little tots they have eaten up every last piece of salmon I have put on their plates.

This recipe for Pineapple Teriyaki Salmon is one of my very favorite salmon recipes and it couldn’t be easier to make. In order to get a fantastic flavor with this meal, it’s very important to REALLY reduce the sauce down. It will still be good if you don’t, but the reduction of the sauce really intensifies and sweetens the flavor of the dish. This is one case where patience is really rewarded.

The last time I made this salmon, I served it over plain quinoa- didn’t add anything but a little salt and my kids ate every single morsel of it. If you haven’t made quinoa before, you really must. I find myself enjoying it much more than rice, plus it’s just as versatile. And as an added bonus, it’s much easier to cook. You’ll get a much better price on it buying it from a bulk bin at Earthfare than you will buying a box of it at a regular grocery store.

To cook quinoa, rinse 1 cup in cold water and place in a medium saucepan with 1 1/2 cups of water. Bring to a boil, reduce to a simmer and cover with a lid. Cook for 15 minutes and remove from heat. Let sit 5 minutes and it’s ready.

Pineapple Teriyaki Salmon

• 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 filets
• 1/4 teaspoon freshly ground black pepper

1. Combine 1st 4 ingredients and 1/4 teaspoon salt in a small saucepan. Heat over high heat and bring to a boil. Reduce heat and simmer until reduced to 1/4 cup, about 15 minutes.
2. Preheat oven to 400 degrees.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with remaining 1/4 teaspoon salt and pepper. Add fish top side down (skin side up) to skillet and cook 3 minutes. Flip salmon so skin is on the bottom and place in oven. Bake for 3 to 4 minutes depending on size of salmon. NOTE: some nonstick pans shouldn’t go in the oven. If you’re not sure if yours is oven-safe, use a stainless steel pan but you will need to use a little more oil so the fish doesn’t stick.
4. Remove from oven and brush 1 tablespoon sauce over each fillet. Return to oven and cook 1 minute or until done.

Recipe Source: Cooking Light

Linking up at Michelle’s Tasty Creations