Boil 46 oz. pineapple juice and reduce to 3 cups.
Cool and add 1/4 cup soy sauce.
Pour over 2 pieces of 2 1/4lb. salmon.
Refrigerate 3 hrs.

Transfer fish to baking sheet and cook at 450 for 6-12 minutes.

Meanwhile, simmer marinade about 20 min. until reduced to 1 cup.
This can easily take over 20 minutes!
Brush fish with cooled marinade and sprinkle with blackened sesame seeds.

Serve on a bed of Asian Cole Slaw:

3 lb. sliced Napa cabbage
1 cup rice wine vinegar
1/2 cup chopped parsley or cilantro
2 T. sesame oil