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Friday, October 27 2017

When using your broiler to cook salmon, opt for fillets with skin; the thick layer helps keep the fish moist. Tart pineapple juice concentrate flavors the savory glaze used on these simple broiled salmon fillets.

INGREDIENTS

1/2 - cup frozen pineapple juice concentrate, thawed
1/4 - cup water
2 - tablespoons reduced-sodium soy sauce
2 - teaspoons packed brown sugar
2 - teaspoons cornstarch
2 - teaspoons toasted sesame oil
1/4 - teaspoon crushed red pepper
4 - 5 ounces fresh or frozen salmon fillets, thawed
1/2 - teaspoon cracked black pepper


DIRECTIONS

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.


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.


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


PANTRY:
Soy sauce, brown sugar, cornstarch, nonstick cooking spray


CHANGE UP:
Replace the pineapple juice concentrate with orange juice concentrate and substitute catfish or tilapia fillets for the salmon.


SERVING SUGGESTION:
Wilted Bok Choy
NUTRITION FACTS (Pineapple-Glazed Salmon)

Per serving: 305 kcal , 11 g fat (2 g sat. fat , 5 g polyunsaturated fat , 4 g monounsaturated fat ), 78 mg chol. , 352 mg sodium , 20 g carb. , 18 g sugar , 29 g pro

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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