Lacquered Salmon

A reduction of pineapple juice and Japanese soy sauce (shoyu) becomes a magical glaze for strong-flavored fish. Pineapple's potassium balances the sodium in the soy sauce.

(Serves six)

Created by: Rozanne Gold

• 3 cups, unsweetened pineapple juice
• 6 teaspoons, Japanese tamari shoyu or Chinese soy sauce
• Six 6 1/2-ounce salmon steaks

• Put the pineapple juice in a small, nonreactive saucepan, and bring to a boil. Lower the heat to medium, and cook until the juice is reduced to 1 1/2 cups. Transfer to a small bowl, and let cool. Mix the shoyu with the reduced pineapple juice.
• Place the salmon in a shallow casserole, and pour the pineapple-soy mixture over the fish. Refrigerate and marinate for 2 hours, turning after the first hour.
• Heat 2 large nonstick skillets until hot. Sear the fish for 3 minutes on each side or until it is cooked through. Be careful not to overcook the fish.
• Meanwhile, place the remaining pineapple-soy marinade in a saucepan, and cook over medium-low heat until again reduced by half, about 5 minutes.
• Using a pastry brush, glaze the top of the salmon with a little of the reduced marinade, and remove the salmon from the pan. Serve each portion with some of the remaining marinade. Serve immediately.

Nutrients per serving:
Calories: 318
Fat: 10g
Cholesterol: 103mg
Carbohydrate: 18g
Sodium: 249mg
Protein: 38g
Total dietary fiber: 1g

Photographer: Jerry Ruotolo

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