1\/2 C. maple syrup
\n2 T. Dijon mustard
\n4 6-oz. salmon fillets
\n1 1\/2 tsp. kosher salt
\n1\/2 tsp. black pepper
\n1\/2 fresh pineapple
\n1 jalapeno, seeded and finely chopped
\n2 C. cooked white rice<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 557
\nFat: 19.5g
\nFiber: 1.g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n