Bring a little sweet and a little sun to the dinner table tonight with this recipe from "Real Simple" magazine. A special bonus: Pineapples are in season from March through July, making this meal especially delicious this time of year.
Yield: 4 servings
1/2 cup maple syrup
2 tablespoons Dijon mustard
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4 6-ounce salmon fillets
11/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 fresh pineapple
1 jalapeno, seeded and finely chopped
2 cups cooked white rice
Heat broiler. Whisk together maple syrup and mustard in a small saucepan over medium heat and bring to boil. Simmer until slightly thickened (about five 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 jalapeno 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 an drizzle with the remaining glaze.