Pineapple Teriyaki Salmon

2 Tbs brown sugar
2 Tbs low-sodium soy sauce
1 tsp finely grated orange zest
1 can (6-ounce) pineapple juice
1/2 tsp salt, divided
2 tsp canola oil
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 tsp freshly ground black pepper
Grated orange rind (optional)

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
2. Preheat oven to 400°.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes.
4. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet.
5. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Servings: 4

Call The Kids:
Rinse the salmon and pat dry
Measure brown sugar and soy sauce
Mix sauce ingredients
With adult supervision, brush the sauce over the fish. (The pan is hot, so use caution.)

Nutrition Facts
Nutrition (per serving): 339.0 calories; 41% calories from fat; 15.4g total fat; 87.0mg cholesterol; 644.0mg sodium; 11.2g carbohydrates; 0.2g fiber; 11.0g net carbs; 36.8g protein.

1. Pull off any strings along the bean, and trim the stem end.
2. Bring 3 quarts of salted water to a boil. Add the beans.
3. Boil until crisp tender, about 4 to 8 minutes, depending on the thickness of the beans.
4. Drain the beans and immediately submerge them in cold water. Drain.
5. Heat a large skillet and add the olive oil. If using shallots, sautee them until tender, and then add the beans and sautee until warmed through. Add salt and pepper to taste.