Recipe by TasteTester
This recipe was developed by Jamika Pessoa, one of the finalists on "The Next Food Network Star" television show. She prepared this dish for the editor of Good Housekeeping, along with the panel of weekly judges, and her recipe won top honors in this particular challenge.
Top Review by Chef floWer
Easy to make and very healthy. I kept to the recipe execpt changed the serving order. It was a perfect recipe for a summer nights dinner, when a heavy dish isn't what you want. Just a fast and filling dinner, yet healthy. Only suggestion I can make is taste you pineapple, if it's not sweet then add some sweetner into the "glaze/dressing". Thanks so much for the yummy recipe TasteTester
- 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)
Directions See How It's Made
- 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.