Maple-Glazed Salmon and Pineapple
1 cup white rice
1/2 cup maple syrup
2 tablespoons Dijon mustard
4 6-ounce salmon fillets
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 fresh pineapple, peeled
1 jalapeño, seeded and finely chopped
Cook the rice according to the package directions.
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.
Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.
Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.
Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.
Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.
Pairs Well With
Found this recipe because I wanted to experiment.