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