Pineapple and Soy-Glazed Salmon

Name: Pineapple and Soy-Glazed Salmon
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 1/4 c. pineapple juice; 2 tbsp. low-sodium soy sauce; 1/4 c. dry sherry; 1 tsp. light brown sugar; 2 tbsp. miso; 4 (6-ounce) skinless salmon fillets; 1/4 tsp. fresh-ground black pepper

By Cynthia Nicholson & Cheryl SlocumPublished: Jun 25, 2007

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Charles Schiller

Yields:

4 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

329

Miso, pineapple juice, and soy sauce combine to make a super flavorful marinade and glaze. Don't over-marinate the fish though! The acidic juice will break down the proteins, turning them mushy.

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Ingredients

1 1/4 cups pineapple juice
2 Tbsp. low-sodium soy sauce
1/4 cup dry sherry
1 tsp. light brown sugar
2 Tbsp. miso
4 (6-ounce) skinless salmon fillets
1/4 tsp. fresh-ground black pepper

Directions

1. Step 1Marinate the salmon: 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 the mixture 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°F.
2. Step 2Roast the fillets: Place the 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.

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