Pineapple and Soy Glazed Salmon
- 1-½ cups pineapple juice
- 2 Tbsp. low-sodium soy sauce
- ¼ cup dry sherry
- 1 tsp. light brown sugar
- 2 Tbsp. miso
- 4 6-oz. skinless salmon fillets
- ½ tsp. fresh-ground black pepper
Cook pineapple juice, soy sauce and sherry in medium saucepan over high heat for 20 minutes. Stir in brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow to cool. Season salmon fillets with pepper and place in a shallow baking dish. Pour pineapple glaze over salmon fillets, turning to coat each side. Chill for 30 minutes.
Preheat oven to 425°F. Place salmon on baking sheet and cook on top shelf of oven until the flesh turns opaque – about seven minutes. Change oven temperature setting to broil and cook until glaze begins to brown – two to three minutes. Serve immediately.