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. 


Aubrey Messick said...

I'm so glad you liked it!!! It's truly one of my fiance's top 3 favorite meals I've ever made. And mine too!!! :)

JAMIE said...

Now I know what I'm making for dinner tonight or maybe the steak with lemon garlic butter! Hmm....decisions.

They both look delicious! Thanks for sharing. xo