Category: Supper & Special Occassions
Cuisine: Caribbean
Cooking Method: Fresh, Grilled, Spices and Marinades, Stove-top
Yields:
2 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
15 Mins
Total Time:
30 Mins
This quick weeknight meal will make you feel like you’re on vacation! What more could you want after work, when we can’t travel? A fresh blast of flavour from the salsa with quick and easy salmon will win you over every time. This recipe comes up often in our house, now with a new pan-seared pineapple twist, because it’s versatile and substitutable. It’s an excellent way to get rid of week-old fruit and you can easily sub out the main protein for what you have on hand, or in the freezer!
Ingredients
-
Salsa
- Rice
- Salmon
Instructions
- Cook the rice according to package directions. Zest the lime in a small bowl and set it aside for when the rice is done. Heat a dry pan to medium-high and brown the coconut for 1-2 minutes. Do not burn! Add this to the lime zest bowl.
- In the same pan, saute the pineapple, with 1 tsp of sugar for three minutes. While the pineapple is cooking, combine the rest of the salsa ingredients. Once the pineapple is starting to brown, remove it from the pan and add it to the salsa, mix well.
- At this point, your rice should be at the halfway mark. Turn your broiler on high, cover a pan with tin foil, place the salmon on top and add salt/pepper. Place under the broiler for 10-15 minutes or until browned.
- When the rice is done, fluff it up, add the coconut and lime zest.
- Plate your rice, add your salmon and top with pineapple salsa. Enjoy!