CHARLESTON, W.Va. -- We're in the Lenten season, which, for a sizable population, means meatless Wednesdays and Fridays. It generally translates to "time to dust off all your fish recipes."
I use it to renew mealtimes with old favorites and as a chance to make something untried from recipes I've held just for these annual days.
Salmon is a popular food. It's classified as an "oily fish" and considered to be healthy because of fish's high protein, high omega-3 fatty acids and high vitamin D content.
Lately there have been concerns regarding contaminants that may be found in salmon, most especially higher in farmed rather than in wild-caught. The vast majority of Atlantic salmon is farmed; the Pacific is wild-caught. In 2006, the Journal of the American Medical Association published a study that determined the benefits of eating even farmed salmon still outweigh any risks.
The simple, tropical-feel recipe today with its few ingredients and prep steps originally caught my eye in Cooking Light magazine. It falls under the "old favorite" category. The amount of sweetened glaze is not enough to create worry.
It's fine to present the cooked fish alone, but, because pineapple juice is an ingredient, you might like to place a fresh pineapple ring on each filet to be baked with the fish, or grill or pan-sauté the pineapple separately for topping the cooked filet.
Speaking of meatless, I want to add one more tofu dish to the one mentioned in my March 20 column. The column was already printed when I remembered that I've enjoyed a tofu Sloppy Joe from the Bluegrass Kitchen on Washington Street East. It isn't to be missed when looking for a sensational meatless sandwich.
The balance of sweet and savory in the barbecuelike red sauce is addictive and tastes just the way you would want a regular beef Sloppy Joe to be.
Pineapple Teriyaki Salmon
Makes 4 servings.