February 28, 2008

Swimming Upstream for Supper

I think most of you know, I cook a lot. I'm not gourmet, but I do cook a lot and my kids will eat just about anything. I've always had the rule, 'I cook one dinner'.

The bonus to that is my kids eat.

The negative is... we go out and my kids are like, "Can we order a filet mignon steak and stuffed lobster with a lobster bisque and fried calamari as appetizers and a Caesar Salad?"

Just so you know... the answer is "NO." But give them a taste once and they like it... they will forever request it.

We eat a lot of salmon and today's recipe was such a big hit, I thought I'd post it. I know I got it off the internet... but I don't remember where. My commentary is included.... for free. Heh.

Pineapple and Soy Salmon

Ingredients
• 1 1/4 cups pineapple juice
• 2 tablespoons low-sodium soy sauce
• 1/4 cup dry sherry
• 1 teaspoon light brown sugar
• 2 tablespoons miso (More on this...)
• 4 6-ounce skinless salmon fillets
• 1/4 teaspoon fresh-ground black pepper

Side note on miso: I did not find miso in my grocery store. I did have to travel to an Asian market to buy it. It's in the refrigerator section and is a soy paste. Some groceries may carry it, but ours did not.

Directions
• 1. Create salmon marinade: In a medium saucepan bring the pine-apple juice, soy sauce, and sherry to a boil and then lower temperature to a simmer for around 15 minutes. (The recipe calls for 20 minutes on high, but I burned it to my pan... it got too thick. Evidently I had to throw it out and start again.) You want it to cook down to a slightly thicker consistency. Stir it occasionally to see how its doing... you don't want it carmel thick... just not thin like juice.

Stir in the brown sugar and simmer for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. (I put it in a cup and set it in the fridge to take the edge off.)

Season the salmon fillets with the pepper and place them in a shallow baking dish. (Make sure the baking dish can go from fridge to oven or marinade them in a separate pan, transferring for cooking.) Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes.

Preheat oven to 425°F.

• 2. Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque—about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown—2 to 3 minutes. Serve immediately.

Nutritional Information
1 serving: Calories 329; Carbohydrates 17g; Cholesterol 94mg; Fat 11g; Sodium 644mg

Posted by Boudicca at February 28, 2008 09:53 PM | TrackBack
Comments

I have a similar Teriyaki Salmon recipe:

Call The Italian Fisherman restaurant and have them deliver the salmon with mixed veggies and House Special Potatoes.

Posted by: Toluca Nole at February 28, 2008 10:31 PM

If you're out of sherry, can/do you use scotch?

Posted by: That 1 Guy at February 28, 2008 11:05 PM

TN- Figures. I may have to make this when you're down in a few weeks and let you do a taste comparison for me!!

T1G- Um. I guess you could. Do *I*? No. Not after every male of drinking age freaked out on my blog when I tried to use my husband's good scotch to make that baste for the pork loin.

Posted by: Bou at February 29, 2008 07:04 AM

I'm not 100% sure, but I believe Whole Foods carries miso.

I cook all the time too - I wish I had a clean up crew behind me, then I'd cook more. My limit on what I cook is based on how many pots I will need to clean later. *grin*

I had the one dinner rule too and my kids ate most everything.

The salmon sounds great. We eat lots of salmon so I'll have to give it a try.

Posted by: Teresa at February 29, 2008 03:02 PM

Can't wait to try it! I had to laugh at the nutritional info bit. On another note - I would've used the good scotch too. For some reason cheap wine, scotch, or whatever alcohol is required doesn't seem to quite the thing. If I'm cooking a top notch meal - I'll use top shelf ingredients! LOL

Posted by: Nina at March 2, 2008 08:01 PM