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Categories:Viewed: 9 - Published at: 5 years ago
Ingredients
- 2 limes
- 3 tablespoons Thai sweet chili sauce
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon Dijon mustard
- 4 pieces skinless salmon fillets (6 ounces each)
- 1 ripe small pineapple (about 3 pounds)
- 9 ounces Baby Spinach (a 9-ounce prepackaged bag)
Method
- Adjust oven rack so it is 6 inches from heat source. Preheat broiler.
- From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, stir lime peel and juice, chili sauce, soy sauce, and Dijon mustard until blended. Reserve 3 tablespoons of mixture to glaze salmon; set remainder aside.
- Arrange salmon on foil-lined rack in broiling pan. Spray with Pam, if desired. Place pan in oven and broil 5 minutes. Brush salmon with reserved chili-sauce mixture and broil 4-5 minutes longer or until salmon is opaque throughout.
- Meanwhile, peel and core pineapple, then cut into 1/2-inch chunks. (You should have about 3 cups.) Add the cut-up pineapple to bowl with the remaining chili-sauce mixture and toss to coat.
- To serve, divide spinach among 4 dinner plates. Top each with 1 piece salmon fillet and 3/4 cup pineapple. Drizzle pineapple juices over spinach and serve.
