Ingredients:

  • 3 (6-ounce) Salmon fillets (about 170g each)
  • Olive oil spray
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup Maple syrup (120ml)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 (8 ounce) can Drained crushed pineapple, (227g)
  • 1/4 cup Pecans, chopped (30g)
  • 1 small Jalapeño, seeded and finely diced

Instructions:

  1. In a small saucepan, whisk together the maple syrup and Dijon mustard. Bring to a simmer over medium heat. Simmer for 5 minutes, or until slightly thickened. Remove from heat and set aside.
  2. Preheat oven to 350 Degrees. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  3. Heat a large non-stick skillet over medium-high heat. Spray lightly with olive oil. Place the salmon fillets, skin-side down (if using skin-on), in the hot pan. Sear for 5 minutes, or until the skin is crispy and golden brown.
  4. Flip the salmon. Brush generously with the maple-dijon glaze. Top each fillet with drained crushed pineapple, chopped pecans, and diced jalapeño. Transfer the skillet to the preheated oven and bake for 3 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  5. Remove from the oven and serve immediately.