Monday, February 14, 2011

Maple Glazed Salmon with Pineapple

This may sound silly, but I never knew I had a broiler until I realized that my oven has a broiler setting. Ha Ha Ha. Well, at least I know now. Since using this recipe to make fish, I am convinced that fish cooks much better under a broiler than it does in a full-on oven setting. Not that I'm an expert, but that's how I currently feel. I've tried before to look for the perfect crusty glaze for salmon, and I think this is it. Maple syrup and Dijon mustard, heated over a flame and thickened to perfection, makes for quite a delicious flavor and texture. Match that up with sweet pineapple and a little bit of've got a delicious and healthy dinner in 35 minutes.

Serves 4 
Hands-On Time: 15m
Total Time: 35m


1 cup 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.