4 (6-ounce) skinless salmon fillets (I used Shetland Salmon from Scotland)
1/4teaspoon(s) fresh-ground black pepper
Marinate the salmon: In a medium saucepan over high
heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes.
Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir
in miso. Remove from heat and allow the mixture to cool. Season the
salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat
each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
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. I served it on a sheet of Nori.