Pineapple Teriyaki Salmon
Adapted from: Cooking Light MAY 2006
2 Tbsp brown sugar
2 Tbsp low-sodium soy sauce
1 tsp finely grated orange zest
1 (6 oz) can pineapple juice
1/2 tsp salt, divided
2 tsp canola oil
1 whole side of salmon
1/4 tsp freshly ground black pepper
1/8 tsp red pepper flakes
Grated orange rind (optional)
Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
Preheat oven to 475°.
Sprinkle flesh side of salmon with remaining 1/4 teaspoon salt, black pepper and red pepper flakes. Rub salmon with canola oil. Add fish skin side down to a baking sheet lined with foil. Bake at 475° for 8 to 10 minutes. Remove from oven; brush sauce over salmon. Return to oven, and cook 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.