Salmon With Pineapple Salsa And Coconut Rice Food

SALMON WITH PINEAPPLE SALSA AND COCONUT RICE

Steps:

• 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.
• 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.
• 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.
• 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.
• To serve, top salmon with salsa and serve with a side of coconut rice. Garnish with green onion and cilantro.

SALMON WITH FRESH PINEAPPLE SALSA

Steps:

• For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
• Cover and refrigerate for 2 hours.
• Preheat oven to 450°.
• Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
• Bake for 10 - 15 minutes, depending on the thickness of the salmon.
• Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.