1/2 C. maple syrup
2 T. Dijon mustard
4 6-oz. salmon fillets
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 fresh pineapple
1 jalapeno, seeded and finely chopped
2 C. cooked white 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 into 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 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.

Yield: 4 servings
Calories: 557
Fat: 19.5g
Fiber: 1.g