2 Tbs brown sugar 2 Tbs low-sodium soy sauce
1 tsp finely grated orange zest
1 (6-ounce) can pineapple juice
1/2 tsp salt, divided
2 tsp canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 tsp freshly ground black pepper
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 400°. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.
Yield: Yield: 4 servings (serving size: 1 salmon fillet)