Yummy meal of Salmon and Pasta salad

SUPER EASY from Real Simple Mag: Maple Glazed Salmon with Pineapple

Ingredients

• 1 cup white rice
• 1/2 cup maple syrup
• 2 tablespoons Dijon mustard
• 4 6-ounce salmon fillets
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 fresh pineapple, peeled
• 1 jalapeño, seeded and finely chopped

Directions

1. Cook the rice according to the package directions.
2. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
3. Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.
4. Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.
5. Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.
6. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

CookingLight Orzo Salad with Radish and Fennel

Ingredients

• 8 ounces uncooked orzo (rice-shaped pasta)
• 1 tablespoon kosher salt
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups diced fennel (about 1 bulb)
• 1/2 cup chopped radish
• 3 tablespoons chopped fresh mint
• 3 tablespoons minced green onions
• 1/2 teaspoon kosher salt
• 1/3 cup pine nuts, toasted

Preparation

• 1. Cook orzo pasta with 1 tablespoon kosher salt according to the package directions, omitting additional fat. Drain and rinse with cold water. Drain well.
• 2. Combine lemon juice and next 3 ingredients (through pepper) in a large bowl; stir well with a whisk. Add orzo, fennel, and the next 4 ingredients (through 1/2 teaspoon salt); toss well to coat. Cover and chill. Top with nuts before serving.