Salmon with Pineapple Salsa and Coconut Rice
This easy Salmon with Pineapple Salsa and Coconut Rice has the juiciest salmon, fresh pineapple salsa, and fragrant coconut rice. Have a delicious and healthy meal on the table in less than an hour!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 4-6 oz salmon filets
- 2 tsp coconut sugar
- 1 tsp chili powder
- ⅛ tsp paprika
- Green onion (for garnish )
- 2 cups diced fresh pineapple (see notes)
- ½ cup diced red bell pepper ((about ½ bell pepper))
- ¼ cup diced jalapeno (ribs and seeds removed)
- ¼ cup diced red onion ((about ¼ small red onion))
- Zest from 1 lime
- 1 tsp fresh lime juice
- 2 tightly packed tbsp cilantro (chopped; plus more for garnish)
- 1 cup white jasmine rice
- 14.5 oz full-fat coconut milk
- 1 tsp coconut sugar
Instructions
- 1
Cook the rice. Rinse rice in a small pot until water runs clear. Add scant ¼ cup water, coconut milk (with solid parts), coconut sugar, and ½ tsp salt. Bring to a boil, stirring occasionally to melt coconut chunks. Once it comes to a rolling boil, turn the heat down to medium-low and cover with a lid. Let cook for 20 minutes without stirring or removing lid. There should be a constant but gentle simmer. Then turn off the heat and let sit for 10 minutes. Remove lid, fluff, and season to taste. It may appear oily due to the coconut milk - drain excess or stir into the rice.
- 2
Prepare the salmon. Preheat oven to 325°F. In a small bowl, add coconut sugar, chili powder, paprika, ¾ tsp salt, and ½ tsp pepper. Mix until evenly combined.
- 3
Pat salmon filets dry. Rub spice mixture onto tops of salmon, then place onto a baking sheet lined with foil. Roast for 8-15 minutes, depending on thickness of your filets. I like my salmon medium-rare and take mine out when a thermometer reads 120°F, about 8 minutes for thin filets.
- 4
Make the salsa. In a large bowl, combine the pineapple, bell pepper, jalapeno, red onion, lime zest and juice, cilantro, and ¼ tsp salt. Stir to combine and season to taste. Let sit about 10 minutes to marinade.
- 5
To serve, top salmon with salsa and serve with a side of coconut rice. Garnish with green onion and cilantro.