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½ cup white rice
½ cup maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 salmon fillets, 6 oz each
1 cup fresh pineapple, peeled and chopped
¼ cup sweet red bell pepper, seeded and chopped
¼ cup green onion, chopped
¼ teaspoon crushed red pepper

Cook the rice according to the package directions.

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 olive oil in a pre-heated skillet. Season the salmon with salt and add it to the skillet. Sear the salmon, flip the salmon over, adjust the heat to low, and drizzle a bit of the syrup-mustard glaze over the fish. Cook the salmon until it flakes easily.

Cut the pineapple, sweet pepper and green onion into bite size pieces. Mix the pineapple, sweet pepper, onion and crushed red pepper together.

Place the salmon and pineapple mixture on a plate together and drizzle both with the remaining glaze. Serve with white rice.

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