Salmon and Pineapple with Gingered Teriyaki Sauce

Customer Rating: not rated

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Yield: 6 servings

Preparation Time: 10 min; Cook Time: 10 min.

Ingredients

2	Tablespoons	bottled teriyaki sauce

1	teaspoon	grated fresh gingerroot or 1/4 teaspoon ground ginger

1	teaspoon	chopped fresh cilantro

1-1/2	lb.	salmon fillet, about 1-inch thick

4	slices	(1-inch thick) fresh pineapple, cut in half

3	cups	hot cooked rice

2	teaspoons	chopped fresh cilantro

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories:	372.2
Calories From Fat:	81
Total Fat:	9.7g
Saturated Fat:	1.5g
Cholesterol:	80.5mg
Sodium:	267.4mg
Total Carbohydrates:	37.1g
Dietary Fiber:	.7g
Sugars:	.7g
Protein:	31.8g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

1. Preheat oven to 450 degrees F. Lightly coat a large shallow baking pan with nonstick cooking spray.

2. In a small bowl combine teriyaki sauce, gingerroot and 1 teaspoon of the cilantro.

3. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Place salmon and pineapple in the baking pan. Brush with teriyaki mixture.

4. Bake, uncovered, for 10 to 12 minutes or until fish flakes with a fork (145 degrees F).

5. Stir together rice and remaining 2 teaspoons cilantro. Serve with salmon and pineapple.

Customer Comments

not rated

Anon.

“Great with the pineapple! The more, the better.”

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