Grilled Salmon and Pineapple with Maple Soy Sauce
cup gluten-free reduced-sodium soy sauce
peeled, cored fresh pineapple, cut into 1-inch spears
salmon fillets (4 oz each), skin on
cups hot cooked brown rice
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.
Heat grill to medium, or heat a grill pan over medium heat. If using grill pan, spray pan with cooking spray before heating.
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.
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.
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!
- 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.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Bring grilled salmon with pineapple to the dinner table in a flash with this super-easy recipe.