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Colette & Cassi's Country Kitchen!

Salmon with Gingered Teriyaki Sauce

2 T. bottled teriyaki sauce

1/4 tsp. ground gingerroot

3 tsp. chopped fresh cilantro or parsley, divided

1 1/2 lb. salmon fillet, about 1 inch thick

4 (1 inch-thick) slices fresh pineapple, cut in half

3 cups hot cooked rice

Preheat oven to 450*F. Lightly coat a large shallow baking pan with nonstick cooking spray.  In a small bowl, combine teriyaki sauce, gingerroot and 1 tsp. of the cilantro.

Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. Place salmon and pineapple in the baking pan. Brush with teriyaki mixture.

Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork (145*F).

Stir together rice and remaining 2 tsp. cilantro. Serve with salmon and pineapple.

Serves 4

Per serving:  407 cal, 7g fat, 127mg chol, 160mg sodium, 45g carbo, 38g pro