1/2 cup maple syrup (the real stuff, not pancake syrup!)

2 tablespoons Dijon mustard

2 6-ounce salmon fillets 

Salt and pepper

1 1/2 cups fresh pineapple, chopped into bite-sized pieces

1 jalapeño, seeded and finely chopped


Preheat your broiler. 


Add maple syrup and mustard to a small saucepan, and whisk to combine. Bring to a boil over medium heat. Lower heat, and simmer for 5 minutes, stirring occasionally. Remove from heat, and set aside to cool and thicken for 10 minutes. 


Line a 9x13 pan with aluminum foil, and place salmon fillets in the pan, skin side down. Season with salt and pepper. Scatter pineapple and jalapeño around the fish. 


Transfer half of the maple dijon glaze to a small container, and brush the remaining half over the fish, discarding any that is leftover. Broil fish for 7-10 minutes, or until it flakes easily and is cooked throughout. My fish was still slightly frozen in the center when I started to cook, so mine took longer than 10 minutes. Start checking for doneness around 7 minutes, because overcooked salmon is dry and icky! 


Serve the salmon with the reserved glaze for drizzling. White rice would be a delicious accompaniment to this recipe, if yours truly hadn't burnt hers to a crisp!