Recipe by Oolala
It's from Kosher By Design: Short on Time by Susie Fishbein. I saw it in June/July 2007 Hadassah magazine. Putting this here for another day! Sounds great.
Top Review by vortexs1
I served this as one course of a large meal. I doubled the recipe and made the glaze in advance and stored in the refrigerator. The glaze reheated beautifully, and ultimately there was glaze left over. All my guests loved the dish including my husband who hates all fish. The flavors all mellowed during cooking so it was neither too salty or too sweet, but had a great aroma. Overall this recipe was super easy and very tasty. It will get oh-ed and ah-ed from beginning to end.
- 1⁄2 cup soy sauce
- 1⁄2 cup sugar
- 1⁄2 teaspoon ground ginger
- 2 garlic cloves, minced, fresh
- 2 teaspoons whiskey
- olive oil
- 6 (6 ounce) salmon fillets, 6 ounces each
- sea salt
- fresh ground black pepper
- 6 tablespoons crushed pineapple, canned, divided
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Place soy sauce and sugar in a medium pot and bring to a boil.
- Add the ginger, garlic and whiskey.
- Reduce heat low and simmer for 5 minutes.
- Put half this sauce in a container to drizzle over the fish after it is cooked. The sauce can be made in advance and reheated.
- Brush a broiling pan with olive oil. Season the fish with salt and pepper.
- Place the fillets on the prepared pan and sprinkle each with one tablespoons of pineapple over each fillet.
- Bake, uncovered, 20-25 minutes, until salmon is pink and slightly firm to the touch. *Note, if you like your salmon cooked rare, cook for only 15-20 minutes.
- Drizzle with reserved sauce before serving.