This is a tasty Asian twist on salmon!
The popular white miso in this recipe is slightly salty, a bit sweet ~ having a mild taste that blends well with pineapple juice for a delicious glaze. It provides an ideal accompaniment to salmon by giving depth and flavor to the dish. Plus, it’s a healthy addition, being packed with vitamins and protein.
This recipe was featured in Country Living magazine. If you’re looking for a great new salmon recipe to try in your kitchen, this could be perfect for you!
We each ate one salmon fillet for dinner; and the next day, ate one for lunch, atop mesclun greens. Doesn’t get much better than this!
Pineapple and Soy-Glazed Salmon'
1¼ cups pineapple juice2 tablespoons low-sodium soy sauce
¼ cup dry sherry
1 teaspoon brown sugar
2 tablespoons miso paste
4 (6-ounce) salmon fillets
½ teaspoon seasoned pepper
Method:Marinate the salmon:
In a medium saucepan over high heat, cook the pineapple juice, soy and sherry for 20 minutes.
Stir in brown sugar and cook for 5 more minutes.
Using a whisk, stir in miso.
Remove from heat, allow mixture to cool.
Season salmon fillets with the pepper and place them in a shallow baking dish.
Pour pineapple glaze over the fillets, turning to coat each side, and chill for 30 minutes.
Preheat oven to 425 degrees.
Roast 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.
Cook salmon under broiler until the glaze begins to brown – 2 to 3 minutes.