Sweet-and-Sour Baked Salmon

• servings: 4
• active time: 10 min
• total time: 20 min

Ingredients

8 salmon fillets, about 5 to 6 ounces each

Salt and freshly ground black pepper

½ cup 100% pineapple juice

2 tablespoons ketchup

2 tablespoons light brown sugar

2 tablespoons rice vinegar, regular or seasoned

2 tablespoons soy sauce

2 teaspoons cornstarch

½ teaspoon garlic powder

½ teaspoon ground ginger

Chopped green onions for serving

Directions

1. Preheat the oven to 375°F. Coat a shallow baking dish with a thin layer of olive or vegetable oil.

2. Pat the salmon fillets dry and place them in the prepared pan. Season the salmon with salt and black pepper. Set aside.

3. In a small saucepan, whisk together the pineapple juice, ketchup, brown sugar, rice vinegar, soy sauce, cornstarch, garlic, and ginger. Set the pan over medium heat, and bring to a simmer. Cook for 2 to 3 minutes, until the sauce thickens, stirring frequently.

4. Spoon the sauce over the salmon.

5. Bake for 10 to 15 minutes, until the salmon is fork tender (a meat thermometer should register 145°F).

6. Reserve half of the salmon for the Salmon Niçoise Salad (page 156) or another future meal. Refrigerate for up to 3 days.

7. Top the remaining salmon with the green onions, and serve.