Submitted by Beth S. Goldberg
Salmon with Pineapple Glaze
4 Five ounce portions of salmon
2 Cups unsweetened pineapple juice
4 Teaspoons soy sauce
In a small stainless steel sauce pan, bring the pineapple juice to a boil. Lower the heat and cook until there is about 1 cup. Let it cool and then stir in the soy sauce. Let the fish marinate in the refrigerator for a few hours. Turn it over and saute it in a pan for about three minutes. Then cook it for three more minutes. Sprinkle with dash of pepper and garnish with lemon wedges and a few slices of cucumber.