Lifestyles

Just in time for Alaska's Copper River salmon season come two new recipes for the cherished wild fish from Cooking Light in its May issue.

The cover is graced with a tempting photo of Pineapple Teriyaki Salmon served over couscous with haricots verts, from an article called "Simple Sauces From the Pantry," which also sports a recipe for Broiled Salmon Fillets with Curried Chutney Sauce.

The article also offers Pork Medallions with Porcini Mushroom Sauce, Bow-Tie Pasta with Roasted Red Pepper and Cream Sauce, and Rigatoni with Green-Olive Almond Pesto and Asiago Cheese, among other recipes.

The theme of this month's issue is "Choosing Foods That Are Right for You," which leads readers to a free interactive Web site sponsored by the U.S. Department of Agriculture. Writer Maureen Callahan explains last year's upgrade of the Dietary Guidelines for Americans and how MyPyramid.gov allows citizens to tailor the recommendations to their personal needs.

A reader was selected to try out the Web site -- which includes a nutrient calculator that participants can use to keep track of what they are consuming -- and discovered she needs to add more whole grains and dairy products to her daily regimen. Another feature of the site is a Physical Activity Tracker tool, measuring calories burned through exercise and simple movements.

Elsewhere in the issue, Moroccan stews are explored in "Tasty Tangines," with a make-ahead Tagine of Lamb and Apricots in Honey Sauce; and the legendary California Cobb Salad and Green Goddess Dressing are made over to reduce fat and calories while preserving all of the original flavor.

In monthly columns, "Dinner Tonight" shows how easy spice rubs punch up pork and beef on the grill; "Enlightened Cook" highlights upscale and healthful camp cuisine; and "Wine Tasting" discusses wine and garlicky dishes, as well as "screw cap etiquette."

Pineapple Teriyaki Salmon

• 2 tablespoons brown sugar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon finely grated orange zest, more for garnish if desired
• 1 can (6 ounces) pineapple juice
• 1/2 teaspoon salt, divided
• 2 teaspoons canola oil
• 4 (6 ounces each) salmon fillets, about 1-inch thick
• 1/4 teaspoon freshly ground black pepper

Combine the brown sugar, soy sauce, 1 teaspoon orange zest, the pineapple juice and 1/4 teaspoon salt in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer until reduced to 1/4 cup, for about 15 minutes. Set aside.

Heat the oven to 400 degrees.

Heat the oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle both sides of the salmon with the remaining 1/4 teaspoon salt and the black pepper. Add the fish to the pan and cook for 3 minutes. Turn the fish over and place the skillet in the oven; bake for 3 minutes.

Remove from the oven and brush 1 tablespoon sauce over each fillet. Return to the oven and cook for 1 minute more or until the fish flakes easily when tested with a fork or to the desired degree of doneness. Sprinkle with grated lemon zest for garnish, if desired.

Makes 4 servings.

Nutrition information: 339 calories (41 percent from fat), 15 grams fat (3 grams saturated), 87 milligrams cholesterol, 37 grams protein, 11 milligrams carbohydrates, less than 1 gram dietary fiber, 644 milligrams sodium.

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