Ingredients:
• 1/2 cup maple syrup (do not use standard pancake/waffle syrup.....maple syrup is thicker and does way better with this recipe!)
• 2 tablespoons Dijon mustard
• 4 6-ounce salmon fillets
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 fresh pineapple (I just used canned pineapples, either slices, then cut them into chunks, or canned pineapple chunks)
• 1 jalapeno, seeded and finely chopped (or use jalapeno slices from the jar)
• 2 cups cooked white rice
Directions:
1. 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.
2. 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 into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture.
3. Broil for 5 to 7 minutes, or until the salmon flakes easily when 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.
Serves 4.
Submitted by DeAnne Anderson
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