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Teriyaki and Pineapple Salmon
Teriyaki and Pineapple Salmon

Category: Main Dish | Serves: 4

(26 ratings)

Nutrition Information:
Calories: 298
Protein: 23 g
Carbs: 18 g
Fat: 15 g
Saturated Fat: 4 g
Sodium: 396 mg
Fiber: 1 g

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¼ cup low sodium teriyaki sauce (or ¼ cup low sodium soy sauce with 2 tbsp brown sugar)
1 20-ounce can pineapple rings, plus 1/3 cup juice from the can
4 salmon filets
1 teaspoon cornstarch
1 tablespoon butter
1 Whisk teriyaki sauce (or soy sauce, brown sugar) and the 1/3 cup pineapple juice in a large bowl. Add pineapple rings and salmon and gently stir to coat. Refrigerate for 15 minutes.
2 Meanwhile, preheat grill to medium-high, or oven to 400°F.
3 Remove the salmon and pineapple from the marinade and pat dry; reserve the marinade. Oil the grill rack. Grill the salmon and pineapple until the salmon is cooked through and the pineapple is marked, 4 to 5 minutes per side.
4 Whisk the reserved marinade and cornstarch in a small saucepan. Bring to a boil and cook, whisking, until reduced and thickened, 2 to 4 minutes. Stir in butter. Serve the salmon and pineapple drizzled with the sauce.

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