January 5, 2022

Salmon with Pineapple Salsa and Coconut Rice

Salmon with Pineapple Salsa and Coconut Rice is one of our favorite winter dinners. This dish features pan seared salmon topped with a pineapple salsa. It’s served with roasted carrots and asparagus and coconut rice. We love this dish for several reasons. First of all, I like that I can make this entire meal in less than an hour. Secondly, I like that I can make most of this meal ahead of time. Everything except for the fish can be cooked ahead of time and reheated in the microwave. And, lastly, we all love the bright, tropical flavors in this dish. In the dreary winter, it’s so nice to enjoy some coconut and pineapple.

The Equipment I Used

A Baking Dish- You will need an 8×8 baking dish for the Coconut Rice.
A Baking Sheet- You’ll need this to roast the veggies.
A Skillet- I used a cast iron skillet to make my salmon, but you can use any large skillet.

The Ingredients Needed for Salmon with Pineapple Salsa and Coconut Rice

Rice- I used Jasmine rice for this recipe. You could use another long grain rice if you prefer.
Coconut Milk- Use full fat canned coconut milk.
Butter- Use unsalted butter.
Salmon- I like the Farro Island salmon.
Pineapple- For best flavor, use fresh pineapple.
Lime Juice- Be sure to use freshly squeezed lime juice.
Jalapeno- Remove the seeds first.

How I Made my Salmon and Sides

First, I baked my rice. This oven baked rice is really fool proof. Just be sure to cover it tightly.
Next, I roasted my veggies.
Then, I cooked the salmon. We like our salmon very well done. So, I usually end up covering my salmon and cooking it for the last few minutes on low heat.
Finally, I made my Pineapple Salsa and served it all up.

If you like salmon, you need to try this fresh and delicious Salmon with Pineapple Salsa and Coconut Rice.

Salmon with Pineapple Salsa and Coconut Rice

Pan Seared salmon topped with pineapple salsa. Served with Coconut Rice and Roasted Asparagus and Carrots.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Tex-Mex

Servings

Equipment

1 8×8 Baking Dish

Ingredients

For the Coconut Rice:

1 cup jasmine rice
½ cup canned coconut milk
2 tbsp. unsalted butter
1¼ cups water
½ tsp. kosher salt
½ cup coconut chips

For the Roasted Carrots and Asparagus:

1 bunch asparagus, trimmed
8 large carrots, peeled, and cut in quarters
¼ tsp. each kosher salt and pepper
1 tbsp. extra virgin olive oil

For the Salmon:

1 pound salmon file with the skin removed, cut into 4 slices
2 tbsp. unsalted butter
1 tsp. paprika
½ tsp. each garlic powder and onion powder
¼ tsp. each cumin, kosher salt, and black pepper

For the Pineapple Salsa:

1½ cups pineapple, diced
¼ cup red onion, minced
¼ cup cilantro, minced
1 jalapeno, minced
2 tbsp. lime juice

Instructions

Begin by making the Coconut Rice: Preheat the oven to 450 degrees. In an 8×8 baking dish, stir together all the ingredients. Cover tightly with foil and bake for 30 minutes. Keep covered and warm until serving. Sprinkle with coconut chips before serving.
Next, roast the Carrots and Asparagus: Place all the ingredients on a baking sheet, with the carrots on one side of the sheet and the asparagus on the other. Bake the asparagus for 8 minutes and the carrots for 20 minutes.
While everything roasts, make the Salmon: Heat a skillet on medium heat and melt the butter. Season the salmon with all the spices and cook on all sides until 145 degrees inside. This should take 10 to 15 minutes.
While the salmon cooks, make the Pineapple Salsa: Simply combine all the ingredients in a bowl.
Serve the salmon topped with the salsa. Serve the veggies and rice on the side.