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PINEAPPLE-MARINATED SALMON
Look
for black sesame seeds in the Asian foods
section of a specialty market. If you can't
find them, use white seeds instead.
1
46-ounce can unsweetened pineapple juice
1/4 cup soy sauce
2 2 1/4-pound center-cut skinless salmon
fillets, each cut crosswise into twenty-four
1/2-inch-wide slices
Nonstick vegetable oil spray
1 tablespoon black sesame seeds
Bring
pineapple juice to boil in large saucepan
over high heat. Reduce heat to medium-low
and cook until reduced to 3 cups, about
20 minutes. Transfer juice to bowl; cool.
Stir soy sauce into marinade.
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Place
fish in single layer in two 15 x 10 x 2-inch glass
baking dishes. Pour pineapple marinade over fish,
dividing equally. Cover and refrigerate 3 hours.
Preheat
oven to 450°F. Spray 2 large rimmed baking
sheets with nonstick spray. Remove fish from marinade;
shake off excess. Reserve marinade. Place fish,
flat side down, on sheets. Bake until just cooked
through, about 4 minutes. Using spatula, carefully
transfer to platter.
Meanwhile,
simmer reserved marinade in medium saucepan over
medium heat until reduced to 1 cup, about 15 minutes.
Brush fish with marinade. (Can be made 1 day ahead.
Cover and refrigerate. Let stand at room temperature
30 minutes before serving.) Sprinkle with sesame
seeds.
24
servings (as part of a buffet).
[Bon
appétit, December 2000]
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