- Calcium 74.88mg
- Calories 557.83
- Calories from fat 32%
- Carbohydrate 57.76g
- Cholesterol 100.36mg
- Fat 19.54g
- Fiber 1.4g
- Iron 2.51mg
- Protein 36.86mg
- Sat fat 3.83g
- Sodium 714.86mg
How to Make It
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.
Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.
Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.
Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.
Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.