How many of you liked fish or veggies when you were a kid? Now, how many went through that phase in your life where you magically began to like all sorts of food? As a kid, I would not even eat fish sticks, let alone a real fish! My vegetable category consisted of mashed potatoes, peas and corn. In only the past two years, my taste buds have matured. Now the only vegetables I really don’t like are mushrooms; except I must admit I ate a grilled portobello with cheese the other day and it was delicious! Also, I also absolutely love seafood now. Living in Colorado I have not had the luxury of tasting a huge variety, but I have fallen in love with it.
With the maturing of my taste buds, salmon has become one of my favorite proteins to cook with. I love how many flavors can be paired with it. I have made spicy salmon, sweet salmon and basically everything in between. This recipe is a great version of sweet salmon. The sweetness of the maple syrup and the sourness from the pineapple add great flavor to the fish. This recipe is very easy to make and can be whipped up quickly on a busy weeknight.
- 4 (6 oz) salmon filets
- ½ cup maple syrup
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1 tsp black pepper
- 2 cups chopped pineapple
- 1 jalapeño (seeded and chopped)
- 2 cups cooked rice
- Preheat the oven broiler.
- Heat a small saucepan over medium heat, whisk together the syrup and mustard and bring to a boil.
- Reduce heat and simmer until the glaze is slightly thickened (about 3-5 minutes). Remove of the heat and set aside.
- Line a baking dish with foil and place salmon inside.
- Sprinkle with salt and pepper, then scatter with pineapple chunks and jalapeño.
- Coat the salmon with the glaze and broil until the salmon flakes easily (about 5-7 minutes).
- Serve the salmon and pineapple chunks over ½ cup rice each and drizzle with the leftover glaze.