Pineapple Marinated Salmon with Asian Cabbage Salad

1 46-ounce can unsweetened pineapple juice
1/4 cup soy sauce

2 2 1/4-pound center-cut skinless salmon fillets, each cut crosswise into twenty-four 1/2-inch-wide slices

Nonstick vegetable oil spray

1 tablespoon black sesame seeds
Asian Cabbage Salad

Bring pineapple juice to boil in large saucepan over high heat. Reduce heat to medium-low and cook until reduced to 3 cups, about 20 minutes. Transfer juice to bowl; cool. Stir soy sauce into marinade.

Place fish in single layer in two 15x10x2-inch glass baking dishes. Pour pineapple marinade over fish, dividing equally. Cover and refrigerate 3 hours.

Preheat oven to 450�F. Spray 2 large rimmed baking sheets with nonstick spray. Remove fish from marinade; shake off excess. Reserve marinade. Place fish, flat side down, on sheets. Bake until just cooked through, about 4 minutes. Using spatula, carefully transfer to platter.

Meanwhile, simmer reserved marinade in medium saucepan over medium heat until reduced to 1 cup, about 15 minutes. Brush fish with marinade. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.) Sprinkle with sesame seeds; serve with cabbage salad.

Makes 24 servings.

Note: Look for black sesame seeds in the Asian foods section of a specialty market. If you can�t find them, use white seeds instead.

Asian Cabbage Salad

2 1 1/2-pound heads green cabbage, very thinly sliced (about 25 cups)
1 cup seasoned rice vinegar*
1/2 cup chopped fresh cilantro
2 tablespoons oriental sesame oil

Place cabbage in very large bowl. Add vinegar, cilantro and oil; toss. Season with salt and pepper. Cover; chill at least 1 hour and up to 3 hours, tossing often.

*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of some supermarkets.

Makes 24 servings.

Bon App�tit
December 2000