Salmon with Pineapple Salsa and Coconut Rice
Pan Seared salmon topped with pineapple salsa. Served with Coconut Rice and Roasted Asparagus and Carrots.
Equipment
- 1 8x8 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 8x8 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.
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