Food & Recipes

Pineapple-Mango Salmon

by Pat Carolan

Pineapple-Mango Salmon

Simple sub: Try chicken breast instead of salmon

Prep: 12 minutes
Yield: 4 servings
Cook: 14 to 22 minutes (depending one thickness of salmon)

  • Cooking spray
  • ¼ cup teriyaki sauce
  • ¼ tsp ground ginger
  • 1 ¼ lb salmon fillet
  • 1 mango, peeled and cut lengthwise into 8 pieces
  • ½ fresh pineapple, peeled, cored and sliced lengthwise into eighths
  • ½ tsp ground cinnamon
  1. Coat grill or broiler with cooking spray, then heat. Combine teriyaki sauce and ginger in a small bowl and set aside. Place salmon on rack skin side up and cook 5 to 8 minutes, depending on thickness. Lightly coat skin with cooking spray. Turn fish skin side down and brush with teriyaki mixture. Cook another 5 to 8 minutes, basting occasionally. Remove from heat and cover with foil to keep warm.

  2. Lightly coat both sides of mango and pineapple slices with cooking spray and sprinkle with ground cinnamon. Grill or broil for 2 to 3 minutes per side, or until tender.

  3. Serve salmon, mango and pineapple with sesame-ginger or curried rice (try one of the flavors from Near East).

How kids can help: Mix teriyaki sauce and ginger; lightly coat fruit with cooking spray and sprinkle with cinnamon.
Per serving: 251 calories, 6 g fat (1 g saturated), 795 mg sodium, 81 mg cholesterol