Pineapple-Glazed Salmon and Vegetables
Makes: 4 servings
Total Carbohydrates: 12 grams per serving
Hands-on Time: 15 minutes
Total Time: 45 minutes
This dish manages to achieve a delicious teriyaki vibe without adding any refined sweeteners, and when our son was little, this was pretty much the gateway for him becoming a lover of salmon. I’m lazy, so I like to broil it, but if folks in your household will be more excited by kabobs, then by all means cut the salmon into 1-inch chunks and thread salmon, zucchini, cherry tomato, and red onion chunks onto bamboo skewers (first soak the bare skewers in water for 30 minutes). Then broil the kabobs or grill them on a well-oiled grill for 5 minutes. Another possible variation is using a different fish – black cod, maybe, or sea bass – but there is something truly magical about the flavor of the fruity sweet-tart glaze with the rich salmon. Serve with cauliflower rice, if you like.
If you’re looking to:
Lower the salt: Use low-sodium soy sauce.
1 cup 100% pineapple juice (refrigerated or bottled)
1 pound zucchini (around 2 medium) or 3-4 cups broccoli florets
1 pound salmon fillet, cut into 4 pieces
3 tablespoons soy sauce
1 clove garlic, minced (or ½ teaspoon garlic powder)
1 tablespoon toasted sesame oil (or vegetable oil)
Slivered scallions and/or toasted sesame seeds for topping
Heat the oven to 425 Fahrenheit and line a large, rimmed sheet pan with parchment paper or nonstick foil.
In a small pot over medium heat simmer the pineapple juice until it is reduced to about 1/2 cup, around 8-10 minutes.
Meanwhile, prep the vegetables. Cube the zucchini: trim off the ends, cut each zuke lengthwise into quarters, then cut the quarters across into chunks. (Or cut the broccoli into florets and slice the stems thickly.)
Pour the reduced juice into a heatproof pie plate (or a bowl), add the soy sauce, garlic, and oil, and put it in the refrigerator to cool for a minute or two. This is the marinade.
Add the zucchini (or broccoli) to the marinade, mix it around, then use your hands or a slotted spoon to pull it out of the marinade and spread it on the baking sheet. Put it in the oven and roast the zucchini for 15 minutes (10 minutes for broccoli).
Add the salmon to the marinade and leave it while the vegetables roast.
After 15 minutes, scootch the veggies over to one side of the pan and arrange the salmon on the other side. Put the pan in the oven for 8-12 more minutes, depending on how thick your salmon is and how well you like it cooked. (Use a paring knife to peek inside it to check if it’s done: I like mine to be just a little bright and pink still in the center, but you might like yours more opaque and cooked through.)
Meanwhile, simmer the reserved marinade in the small pot for 5 or so minutes until reduced to 1/4 cup, and drizzle over the fish and vegetables. Top with scallions and/or sesame seeds and serve.