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Maple-Mustard Salmon with Pineapple

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


  1. 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.
  2. 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.
  3. Broil for 5-7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout.
  4. 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

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