Give the Norwegian salmon a sweet taste of honey and pineapple with this recipe. Here it is served with rice, but you can choose what you like.
Preheat the oven to 175 °C.
Place the salmon in an over-proof dish greased with olive oil and sprinkle with salt and pepper.
Juice lemon and mix with honey and dijon mustard in a pan. Heat the mix on low heat.
Remove the skin and hard stem from the pineapple and cut it in cubes.
Slice the chili.
Spread pineapple and chili around the salmon.
Drizzle the honey glaze over the salmon, and bake in the oven for approx. 20 minutes.
Serve with rice.