Pineapple and Soy-Glazed Salmon With Tahini

This pineapple and soy-glazed salmon with tahini recipe comes with Miso. It is a paste made by fermenting soybeans, sometimes with barley or rice. Look for it in Asian, health, or gourmet markets.

Have This!

• Two c. Pineapple Juice
• Two tbsp. low-sodium soy sauce
• Half c. dry sherry
• One tsp. tahini
• A tsp. light brown sugar
• Two tbsp. miso
• Four skinless salmon fillets
• One-fourth tsp. fresh-ground black pepper

Do This!

• Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
• Stir in the brown sugar and cook for five more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool.
• Season the salmon fillets with the tahini, pepper, and place them in a shallow baking dish.
• Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
• Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque about seven minutes.
• Change the oven temperature setting to broil and cook until the glaze begins to brown three minutes.
• Serve immediately.