1/2 cup maple syrup
2 tablespoons Dijon mustard
4 6-ounce salmon fillets
1 1/2 teaspoons kosher salt (doesn't need to be kosher)
1/2 teaspoon black pepper
1/2 fresh pineapple (you can also used canned)
1 jalapeno, seeded and finely chopped
2 cups cooked white or brown rice
Heat broiler. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter in to 1/2 inch thick triangles. Scatter the pineapple and jalapeno around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily with pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.
Suggested serving tips:
Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.
Recipe received from Gail Busby.