Photo by Jerry Ruotolo

Lacquered Salmon By Rozanne Gold

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(Serves six)

A reduction of pineapple juice and Japanese soy sauce (shoyu) becomes a magical glaze for strong-flavored fish. Pineapple's potassium balances the sodium in the soy sauce.

• 3 cups, unsweetened pineapple juice
• 6 teaspoons, Japanese tamari shoyu or Chinese soy sauce
• Six 6 1/2-ounce salmon steaks

Put the pineapple juice in a small, nonreactive saucepan, and bring to a boil. Lower the heat to medium, and cook until the juice is reduced to 1 1/2 cups. Transfer to a small bowl, and let cool. Mix the shoyu with the reduced pineapple juice.

Place the salmon in a shallow casserole, and pour the pineapple-soy mixture over the fish. Refrigerate and marinate for 2 hours, turning after the first hour.

Heat 2 large nonstick skillets until hot. Sear the fish for 3 minutes on each side or until it is cooked through. Be careful not to overcook the fish.

Meanwhile, place the remaining pineapple-soy marinade in a saucepan, and cook over medium-low heat until again reduced by half, about 5 minutes.

Using a pastry brush, glaze the top of the salmon with a little of the reduced marinade, and remove the salmon from the pan. Serve each portion with some of the remaining marinade. Serve immediately.

Also serve with:

• Snow Peas with Lemon Oil
• Carrot Soup with Ginger Essence
• Apricots in Cinnamon Syrup
• a Chardonnay or Gewurztraminer

Rozanne Gold is the author of five cookbooks, including Healthy 1-2-3 (Stewart, Tabori & Chang, March 2000).