Gluten Free Sweet And Tangy Pineapple Salmon Recipe

2 cups unsweetened pineapple juice
4 tsp GF tamari (or GF soy sauce if preferred)
4 salmon filets, skin removed

Put pineapple juice in a small saucepan over medium heat. Bring to a boil, then turn heat down to low and allow to simmer until juice is reduced by half; remove from heat and allow to cool. Once cooled completely, add the tamari and stir; set aside.

Put salmon filets in a shallow glass baking dish and pour the pineapple sauce over. Let marinade for 2 hours, turning a few times during this process to coat both sides well.

When ready to cook, preheat griddle or grill and remove salmon from marinade (reserving leftover marinade) and place salmon on hot griddle, cooking until fish is cooked through, about 5 minutes on both sides.

Meanwhile, pour the reserved marinade into a small saucepan, place over medium heat and boil gently for 5 minutes or until mixture thickens.

When salmon is cooked, serve with the reserved marinade sauce spooned over the top of each filet.

Serve immediately. A fresh spinach salad goes nicely with this salmon dish.

Will serve 2 to 4.