Good Friday Fish - Honey Soy Glazed Salmon and Pineapple with Jasmine Rice and Asian Cucumber Salad

I had dinner with my Mom last night and she requested that we enjoy some fresh fish as it was Good Friday.  We decided on Salmon, since it looked particularly good and would pair nicely with the fresh pineapple I wanted to incorporate as well.

I started by preparing a glaze of 1/4 cup of honey, a few tablespoons of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of asian chili sauce.  Heat the ingredients in a sauce pan over medium heat until it comes to a boil, reduce the heat and simmer until the sauce reduces to a nice thick glaze. 

Slice the pineapple into thin rounds about 1/2 inch thick and place on a parchment lined backing sheet in a single layer.  Place the salmon filets in the baking sheet as will with the skin side down.  Brush the fish and the pineapple with the glaze and place in a 425 degree oven for about 10 minutes.  Add an additional layer of glaze and place under the broiler for a few minutes to develop some caramelization on the fish and the pineapples.

Serve the perfectly caramelized pineapples and the glazed salmon with Jasmine rice and  Asian cucumber salad.  The cooking technique for the rice and the recipe for the Asian cucumbers can be found in my February 9, 2010 posting.   Enjoy!