Pineapple-Marinated Salmon with Asian Cabbage Salad

1. 1

   Bring pineapple juice to boil in large saucepan over high heat.

2. 2

   Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes.

3. 3

   Transfer juice to bowl; cool.

4. 4

   Stir soy sauce into marinade.

5. 5

   Place fish in single layer in two 15x10x2-inch glass baking dishes.

6. 6

   Pour pineapple marinade over fish, dividing equally.

7. 7

   Cover and refrigerate 3 hours.

8. 8

   Preheat oven to 450F.

9. 9

   Spray 2 large rimmed baking sheets with nonstick spray.

10. 10

    Remove fish from marinade; shake off excess.

11. 11

    Reserve marinade.

12. 12

    Place fish, flat side down, on sheets.

13. 13

    Bake until just cooked through, about 4 minutes.

14. 14

    Using spatula, carefully transfer to platter.

15. 15

    Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes.

16. 16

    Brush fish with marinade.

17. 17

    (Can be made 1 day ahead.

18. 18

    Cover and refrigerate.

19. 19

    Let stand at room temperature 30 minutes before serving.)

20. 20

    Sprinkle with sesame seeds; serve with cabbage salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.