Broiled Salmon with Rice Pilaf

I am not a huge fan of fish but I love this recipe.  It is really simple and has great taste!

Marinade: (For (2) 8oz. Salmon fillets)   1/4 C. pineapple juice 2 Tbsp. Soy Sauce 2 Tbsp. Brown Sugar 1/4 tsp. cracked black pepper 1/8 tsp. garlic powder 1/2 C. vegetable oil 2 tsp. snipped fresh chives    Combine all ingredients EXCEPT oil.  Stir to dissolve sugar, THEN add oil.  Skin Salmon.  Place in shallow dish and pour marinade over (saving a little to brush on the fish as it cooks).  Cover and refridgerate overnight or a few hours.  Set oven on High Broil.  Cover your oven Broiler pan with tin foil and lay marinaded salmon on tin foil.  Meat should be 3 to 4" from heating element.  Cook 5-7 min. per side (brushing on more marinade when turned) until done and nicely browned.  Serve with lemon wedges. Rice Pilaf 3 tablespoons butter 1 shallot, thinly sliced 1 1/2 teaspoons salt Freshly ground black pepper 2 cups basmati-style long grain rice 3 cups chicken broth 1 bay leaf 1 sprig fresh rosemary Melt the butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the butter. Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more. Stir in the broth, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.