![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/08\/salmon-rice_300.jpg\" "\\"salmon-rice_300\\"")
<\/a>1\/2 cup maple syrup <\/span><\/p>\n2 tablespoons Dijon mustard <\/span><\/p>\n 4 6-ounce salmon fillets <\/span><\/p>\n 1 1\/2 teaspoons kosher salt <\/span><\/p>\n 1\/2 teaspoon black pepper <\/span><\/p>\n 1\/2 fresh pineapple <\/span><\/p>\n 1 jalape\u00c3\u00b1o, seeded and finely chopped <\/span><\/p>\n 2 cups cooked white rice <\/span><\/p>\n \u00c2\u00a0<\/span><\/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 jalape\u00c3\u00b1o 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. Tip: 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 1 jalape\u00c3\u00b1o, seeded and finely chopped 2 cups cooked white rice \u00c2\u00a0 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….<\/p>\n