A healthy and light salmon dinner is refreshing during the summer or all year-round. Make an easy and delicious Asian-inspired salmon dish with a tropical flair using brown sugar, soy sauce, orange zest and pineapple juice to make a teriyaki sauce with a fruity twist. You can experiment with the ingredients and ratios to make the dish suit your taste. Pair salmon with white rice or pan-fried vegetables for a complete meal that will please your family or guests.
Mix together a couple of tablespoons each of brown sugar and soy sauce. Add more or less, as needed, depending on the size of the fish you’re cooking. Add a little grated orange zest and a can of pineapple juice.
Add the pineapple sauce to a saucepan and bring it to a boil on the stove top. Reduce the heat and simmer it until the sauce thickens.
Sprinkle the fish with salt and pepper. Bake on a greased cookie sheet at about 400 degrees Fahrenheit.
Take the salmon out of the oven after you’ve baked it for a few minutes. Pour the pineapple sauce on top and return it to the oven to finish baking, which usually takes about 15 to 25 minutes, depending on the size of your salmon.
Check to ensure the fish is done by prodding it with a fork. The fish should easily flake apart and have turned a lighter pink color.
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- Alternatively, make a pineapple juice glaze by combining 3 tablespoons of honey, 3 tablespoons of balsamic vinegar and 6 ounces of pineapple juice. Put the glaze mixture on the salmon before baking it in the oven.
- To ensure that the salmon reached 145 F -- the recommended internal temperature for safe eating -- use a meat thermometer.
- Eating undercooked salmon can have adverse health risks, such as the danger of contracting parasites.
Ashley Walton holds a master's degree in English and has taught various courses at Brigham Young University, including rhetoric in new media and transatlantic literature. She has worked as an online copywriter for the last five years, and has eight years of copy editing experience.
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