YIELD: 24 SERVINGS

• In large saucepan over medium heat, bring pineapple, sugar, soy sauce, tempura sauce, garlic and ginger to a boil, stirring constantly. Reduce heat; simmer 5 minutes.

• Rinse salmon steaks and pat dry. In large hotel pan, spread a thin layer of pineapple mixture; arrange salmon on top in one layer. Spread remaining pineapple mixture on top of salmon. Bake in 400°F oven 5 to 7 minutes; turn fish over and spoon some of the pineapple mixture on top. Bake 5 to 7 minutes longer or until fish is opaque but still moist-looking.

• Serve over steamed rice and sprinkle with parsley.

Recipe from the 2007 “Inspiration in a Can” All-American Regional (Student Category) contest winner, Ariza Zapanta, high school student chef, Panorama City, CA.

Photo from American Iron and Steel Institute's Steel Packaging Council.