1½cupsfresh pineappleor 1 (20 oz) can pineapple tidbits or chunks
1½ - 2lbssalmon fillets
1pkg (6 oz)fresh baby spinach
black pepper
olive oil
cooking spray
Instructions
Combine lime juice, sweet chili sauce, soy sauce, and mustard. Add pineapple and stir to coat fruit. (If using canned pineapple, you may add the juice or not. Adding the juice will dilute the sauce and make it sweeter and less spicy.)
Heat about 2 tbl oil in skillet over medium heat. Sprinkle with black pepper to taste. Working in batches, saute spinach just until wilted. (Add oil & pepper as needed after each batch.) Transfer to bowl and set aside.
Preheat oven broiler on high. Line casserole dish with aluminum foil and spray with cooking spray. Arrange salmon fillets in pan, skin side down. Broil for 5 minutes, flip fillets over and broil for 3-5 minutes more, or until skin bubbles and salmon flakes easily.
Serve salmon with spinach, pineapple salsa, and cooked rice