<http://schema.org/recipeInstructions>
" Adjust oven rack so it is 6 inches from heat source. Preheat broiler. From limes, grate 1/2 teaspoon peel and squeeze 3 tablespoons juice. In large bowl, stir lime peel and juice, chili sauce, soy sauce, and Dijon until blended. Reserve 3 tablespoons of mixture to glaze salmon; set remainder aside. Arrange salmon on foil-lined rack in broiling pan. Place pan in oven and broil 5 minutes. Brush salmon with reserved chili-sauce mixture and broil 4 to 5 minutes longer or until salmon is opaque throughout. Meanwhile, peel and core pineapple, then cut into 1/2-inch chunks. (You should have about 3 cups.) Add the cut-up pineapple to bowl with the remaining chili-sauce mixture and toss to coat. To serve, divide spinach among 4 dinner plates. Top each with 1 piece salmon fillet and 3/4 cup pineapple. Drizzle pineapple juices over spinach."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8158/jamika-salmon-pineapple-salsa-recipe/>