Pineapple Maple Glazed Salmon

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe!

Three minutes of active work time plus fifteen in the oven yields you a gourmet healthful dish. Salmon is a fish we should all be eating more of. Feel free to experiment with the gamier wild salmon; it can yield even more health benefits than farm-raised.

Ingredients:

6  (6-ounce) salmon fillets, without skin, pin bones removed
1⁄4  cup maple syrup (NOT pancake syrup)
1⁄4  cup crushed pineapple, from a small can, squeezed dry
3  tablespoons soy sauce
2  tablespoons Dijon mustard
1  tablespoon olive oil
2  cloves fresh garlic, minced

Directions:

1. Preheat oven to 375˚F.
2. Rinse the salmon and place it on a parchment-lined jelly roll pan. Pat dry with paper towels.
3. In a medium bowl, whisk the maple syrup, pineapple, soy sauce, mustard, olive oil, and garlic.
4. Pour over the salmon and bake, uncovered, for 15 minutes.
5. Transfer to serving platter. Drizzle with pan juices. Serve hot or at room temperature.

Parve. Yields 6 servings.

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