|
|
|
 |
|
|
PINEAPPLE-SOY GLAZED SALMON
Put an Asian twist on your baked salmon |
 |
|
3/4 cup canned, crushed pineapple
1/3 cup brown sugar
1/4 cup soy sauce
1/4 cup water
1 minced garlic clove
1/4 teaspoon ground ginger
6 salmon steaks, 1-inch thick (6 ounces each)
Steamed rice
Minced parsley
|
Heat oven to 400°F. In large saucepan over medium heat, bring pineapple, sugar, soy sauce, water, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes. Rinse salmon steaks and pat dry. In baking dish, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon.
Bake 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist. Serve over steamed rice; sprinkle with parsley.
Servings: 6
Nutritional Information Per Serving: Calories 383; Total fat 18g; Cholesterol 100mg; Sodium 721mg; Carbohydrate 16g; Fiber 0g; Protein 35g; Potassium 661mg; Vitamin C 10mg
|
 |
Preparation Time: 10 |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Canned Food Fan
United States |
|
|
|
|
| This recipe has been viewed 2034 times. |
|
|
|
