Pineapple Salmon

Published on August 28, 2012

• 1 ½ pounds salmon fillets

• 1 serving cooking spray

• ½ cup water

• 1 (8 ounce) can crushed pineapple

• ¼ cup reduced-sodium teriyaki sauce

• 3 tablespoons pineapple preserves

• 3 tablespoons Asian sweet chili sauce

• 2 teaspoons reduced-sodium teriyaki sauce

1. Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.

2. Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.

3. Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.

I Made It

Nutrition Facts (per serving)

390Calories17g Fat29g Carbs31g Protein

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Nutrition FactsServings Per Recipe4Calories390% Daily Value *Total Fat17g21%Saturated Fat3g17%Cholesterol84mg28%Sodium437mg19%Total Carbohydrate29g10%Dietary Fiber1g3%Total Sugars24gProtein31gVitamin C10mg51%Calcium29mg2%Iron1mg3%Potassium620mg13%

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