Salmon with Pineapple Salsa

This recipe uses Thai sweet chili sauce--if you haven't tried it, you're missing out! They use it like ketchup in Australia, which is where I first tasted it. It's great on chicken, too. Lately I've seen it in the regular grocery store, so hopefully it's easy for you to find. Recipe courtesy of The Next Food Network Star.

2 limes
3 Tbs. Thai sweet chili sauce
2 Tbs. soy sauce
1 Tbs. Dijon mustard
4 pieces (6 oz. each) skinless salmon fillet
1 ripe small pineapple (about 3 pounds)
1 bag baby spinach

1. Adjust oven riack so it is 6 inches away from the heat source. Preheat broiler.
2. Grate 1/2 tsp. lime peel and the squeeze for 3 Tbs. juice. In a large bowl, stir lime peel, juice, chili sauce, soy sauce, and Dijon until blended. Reserve 3 Tbs. of mixture to glaze salmon and set remainder aside.
3. Arrange salmon on a foil-lined rack in broiling pan. Place pan in oven and broil salmon for 5 minutes. Brush salmon with reserved chili sauce mixture and broil 4-5 minutes longer, until salmon in opaque throughout.
4. Meanwhile, peel and core pineapple, then cut into 1/2 inch chunks. Add the pineapple to the bowl with the remaining chili sauce mixture and toss to coat.
5. To serve, divide spinach among 4 plates. Top each with 1 piece of salmon and 3/4 cup pineapple. Drizzle pineapple juices over spinach.