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A reduction of pineapple juice and Japanese soy sauce (shoyu) becomes a magical glaze for strong-flavored fish. The first forkful paints your palate with sweet, salty, and acidic notes. Pineapple’s potassium balances the sodium in shoyu. This is also an excellent preparation with fresh tuna.
Serves 4
2 cups unsweetened pineapple juice
4 teaspoons Japanese shoyu or tamari (see Note)
4 6 1/2-ounce thick Salmon steaks
Note: Traditional Japanese soy sauce, or shoyu, is made from fermented soy beans, wheat, and salt, and has a highly complex flavor. Commercial brands-made, usually, with hydrolyzed vegetable protein, salt, flavorings, and caramel flavor-are not good substitutes. Tamari, usually made without wheat, is a bit heavier, but quite acceptable.
Recipe by Rozanne Gold. Healthy 1-2-3
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