1 1/2 cups pineapple juice
2 tbsp low-sodium soy sauce
1/4 cup dry sherry
1 tsp light brown sugar
2 tbsp miso
4 6-oz skinless salmon fillets
1/2 tsp fresh-ground black pepper
In a medium saucepan over high heat cook the pineapple juice, soy sauce and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk stir in miso. Remove from heat and allow to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side and chill for 30 minutes. Preheat oven to 425 degrees F.
Place salmon on the top shelf of the oven and cook until the flesh turns opaque, about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown, 2 to 3 minutes. Serve immediately with favorite rice pilaf and mixed salad
|
