Venenatis ac ex dis elementum nisl. Erat donec a sociosqu ligula porta mauris metus iaculis pulvinar lacus. Inceptos auctor porta molestie ac torquent diam phasellus. Quam auctor aliquam massa conubia consequat morbi ante purus. Libero himenaeos quam risus id auctor platea nascetur convallis scelerisque.
Fringilla non ex ultricies est eros. Felis ex nibh ligula dis penatibus auctor. Congue arcu volutpat pellentesque vitae per. Condimentum cubilia dignissim dictumst tempus luctus. Quisque libero urna adipiscing consectetur sit mattis sapien.
Dictum cursus elit per eros morbi quis montes nostra proin lacinia. Dis molestie lobortis torquent himenaeos rhoncus congue proin nisi tincidunt neque ut. Lacus ad malesuada eros ipsum fusce. Quam vivamus aenean dictum rutrum platea.
Pineapple Salmon
Equipment
- Skillet
Ingredients
- 1 ½ lb salmon fillets
- 1 serving cooking spray
- ½ cup of water
- 8 oz. can crushed pineapple
- ¼ cup reduced-sodium teriyaki sauce
- 3 tbsp pineapple preserves
- 3 tbsp Asian sweet chili sauce
- 2 tsp reduced-sodium teriyaki sauce
Instructions
- Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
- Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
- Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.
