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Grilled Salmon and Pineapple with Maple Soy Sauce

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Grilled Salmon and Pineapple with Maple Soy Sauce

Prep 30 min
Total 60 min
Servings 4

Ingredients

1/2

cup real maple syrup

1/4

cup gluten-free reduced-sodium soy sauce

tablespoons lime juice

1/2

peeled, cored fresh pineapple, cut into 1-inch spears

salmon fillets (4 oz each), skin on

teaspoon olive oil

1/8

teaspoon salt

cups hot cooked brown rice

Steps

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1

In 2-quart saucepan, heat maple syrup and soy sauce to boiling over medium heat. Reduce heat. Simmer 10 to 15 minutes or until reduced by half. Remove from heat; stir in lime juice. Cover to keep warm; set aside.
2

Heat grill to medium, or heat a grill pan over medium heat. If using grill pan, spray pan with cooking spray before heating.
3

Grill pineapple 2 to 4 minutes on each side, until grill marks form and pineapple turns easily. Transfer to cutting board; cover with aluminum foil tent to keep warm. Set aside.
4

Rub flesh side of salmon with olive oil and salt. Grill salmon 5 minutes on skin side up, turn, reduce heat to low and grill 5 to 8 minutes longer or until salmon flakes easily with fork.
5

Cut pineapple into 1-inch chunks. Divide rice among 4 plates; top with salmon and pineapple. Serve with maple soy sauce on the side.

Be careful not to let the sauce boil over. The sticky-sweet concoction is delicious, but no fun to clean off the stove!

Expert Tips

Skin-on fish is easier to handle on the grill because it helps hold the fillets together.
This dish would be great served with a side of edamame, green beans or kale.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 16%
Saturated Fat 2 1/2g 12% Trans Fat 0g
Cholesterol: 65mg; 21%
Sodium: 840mg; 35%
Potassium: 770mg; 22%
Total Carbohydrate: 66g; 22%
Dietary Fiber 4g 18% Sugars 36g
Protein: 29g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 50%; 50%
Calcium: 8%; 8%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;