The bright and tangy flavor of pineapple is a happy partner to salmon. We found it difficult to find pineapple juice concentrate, so we used a combination of fresh pineapple juice and pieces — so good! As well, you might use orange juice concentrate or a fresh orange . . . SO many options! Enjoy this fast supper with a green veg or salad.
4 salmon fillets
½ cup pineapple juice concentrate, thawed*
1/4 cup water
2 tbs. soy sauce
2 tsp. cornstarch
2 tsp. packed brown sugar
2 tsp. sesame oil
¼ tsp. crushed red pepper
½ tsp. cracked black pepper
Pat the fish dry with paper towel and set aside. In a small saucepan, combine the pineapple juice concentrate, water, soy sauce, cornstarch, brown sugar, sesame oil, and crushed red pepper . Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes longer.
Preheat the broiler and line a baking sheet with foil. Place the fillets, skin side down if necessary, and drizzle with a few tbs. of the glaze, then sprinkle with black pepper. Broil 4 inches from the heat for 10-12 minutes, or until the fish flakes easily when tested with a fork. Place on a serving plate and drizzle with the remaining glaze.
*Substitute ½ cup fresh pineapple juice and ½ cup diced pineapple.