3 tablespoons molasses
3 tablespoons mirin, dry sherry or lower-sodium chicken broth*
1 tablespoon soy sauce
1 tablespoon dark sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
4 (6- to 8-oz.) skin-on center-cut salmon fillets (1 to 1 1/2 inches thick)
4 fresh pineapple rings (3/4 inch thick), if desired
1. Combine all marinade ingredients in small bowl. Place salmon in single layer in glass baking dish. Pour marinade over salmon, turning to coat. Refrigerate 1 hour, turning at least once.
2. Heat grill; oil grill grate. Remove salmon from marinade; reserve marinade. Grill salmon skin-side up, covered, over medium-high heat or coals 3 to 4 minutes or until salmon can be turned without sticking to grate; turn. Grill an additional 3 minutes or until salmon just begins to flake. Remove skin.
3. Meanwhile, brush pineapple with 1 teaspoon of the reserved marinade; grill 2 minutes or until browned, turning once. Cut into quarters; arrange over salmon.
4. Bring remaining marinade to a boil in small saucepan; boil 2 to 3 minutes or until slightly reduced. Drizzle over salmon.
TIP *Mirin is a sweet rice wine used in Japanese cooking. It can be found in the Asian section of supermarkets or in Asian grocery stores.
PER SERVING: 375 calories, 13 g total fat (3.5 g saturated fat), 37 g protein, 26 g carbohydrate, 110 mg cholesterol, 335 mg sodium, 1.5 g fiber