This delicious dish can be made with any firm-fleshed fish, such as cod fillets. Another variation is to make salmon cakes and drizzle the sauce over the top; serve with pineapple on the side.
1⁄2 c maple syrup
2 T dijon mustard
4 6-ounce salmon fillets
1 1⁄2 t salt
1⁄2 t black pepper
2 c fresh or canned pineapple, cut into triangles
1 jalapeño, seeded and finely chopped
- 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 baking dish lined with foil. Season with the salt and pepper. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with most of the syrup mixture, reserving a few spoonfuls.
- Broil for 5-7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout.
- Before serving, drizzle the salmon with the remaining glaze. Serve with rice, and a salad or vegetable side dish.
recipe provided by City Market/Onion River Co-op
Tags: dijon mustard, jalapeño, pineapple, salmon