Photo: Sang An
Prep Time
15 Mins
Other Time
10 Mins
Yield
Makes 4 servings

How to Make It

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 jalapeño 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.

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Ratings & Reviews

RRMommy's Review

Soapsuds
April 15, 2013
Excellent! Don't use frozen salmon (too dry). Made exactly as in recipe (except substituted 1/2c agave for 1/2c syrup). Great (though unusual) combination of spicy & sweet! Very easy. Next time will try making the glaze in microwave.

Soapsuds's Review

RRMommy
January 06, 2011
This was the BEST Salmon I've ever made. I was concerned my toddlers would think it was to spicy but even they cleaned their plates. YUMMY. Will make this often!