Recipe of the Month

Every month, we highlight an especially delicious heart healthy recipe, approved by our Main Line Health Heart Center dietitians as a dish that offers not only great taste but also follows current guidelines from the American Heart Association and the American Dietetic Association.

Pineapple-Marinated Salmon 
Yield: 12 servings 

Ingredients

• 1 (46 ounce) can of unsweetened pineapple juice
• 1/4 cup light reduced-sodium soy sauce
• 1 (2-1/4 pound) center cut skinless salmon filet, cut crosswise into 24 1/2-inch wide slices
• 1 tablespoon black sesame seeds

Directions

1. Bring the pineapple juice to a boil in a large saucepan over high heat. Reduce the heat to medium-low and cook for 20 minutes or until juice is reduced to 3 cups.
2. Pour into a bowl to cool. Stir in soy sauce.
3. Arrange the fish in a single layer in two 10" x 15" baking dishes. Pour marinade over the fish, dividing evenly. Cover and marinate in the refrigerator for 3 hours.
4. Preheat the oven to 450° F. Spray 2 large, rimmed baking sheets with nonstick cooking spray.
5. Drain the fish, reserving the marinade. Place the fish flat side down on the prepared baking sheets. Bake for 4 minutes or until just cooked through.
6. Using a spatula, carefully move the fish to a serving platter.
7. Simmer the reserved marinade in a medium saucepan over medium heat for 15 minutes or until reduced to 1 cup.
8. Brush the fish with the sauce and sprinkle with sesame seeds.
9. Let stand at room temperature for 30 minutes before serving.*

*This dish can also be made one day ahead and covered and stored in the refrigerator.