Glazed Salmon with Cranberry-Pineapple Relish

For the salmon:
– 4 salmon fillets
– 2 tablespoons olive oil
– 2 tablespoons maple syrup
– 1 teaspoon Dijon mustard
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
For the cranberry-pineapple relish:
– 1 cup fresh or frozen cranberries
– 1/2 cup pineapple, diced
– 1/4 cup orange juice
– 2 tablespoons honey
– 1/4 teaspoon cinnamon
– 1/4 teaspoon ground ginger
– Fresh rosemary sprigs (for garnish)

Prepare the salmon glaze:
In a small bowl, mix maple syrup, Dijon mustard, olive oil, garlic powder, salt, and pepper. Brush the salmon fillets generously with the glaze.

Cook the salmon:
Heat a skillet over medium heat and sear the salmon for 3-4 minutes per side until golden and cooked through, or bake at 375°F (190°C) for 15-20 minutes.

Make the cranberry-pineapple relish:
In a small saucepan, combine cranberries, pineapple, orange juice, honey, cinnamon, and ground ginger. Simmer over medium heat for 10-12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.

Assemble:
Plate the salmon and spoon the cranberry-pineapple relish over the top. Garnish with fresh rosemary sprigs for a festive touch.

Serve:
Pair with roasted vegetables or wild rice for a complete holiday meal.