Recipe: Maple-Glazed Salmon with Pineapple

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

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.