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!
Ingredients
- 4 4-6 oz salmon filets
- 2 teaspoon coconut sugar
- 1 teaspoon chili powder
- ⅛ teaspoon paprika
- Green onion for garnish
Pineapple Salsa
- 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 teaspoon fresh lime juice
- 2 tightly packed tbsp cilantro chopped; plus more for garnish
Coconut Rice
- 1 cup white jasmine rice
- 14.5 oz full-fat coconut milk
- 1 teaspoon coconut sugar
Instructions
- 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 teaspoon 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 teaspoon salt, and ½ teaspoon 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 teaspoon 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.
Notes
- To Air Fry Salmon: Prepare salmon as directed. Preheat air fryer to 325°F, then add salmon filets. Bake to desired temperature, checking at 3-4 minute mark.
- Storing Leftovers: Store each component in separate air-tight containers. Leftover salmon will stay fresh in the fridge for 2-3 days while the rice and pineapple salsa will stay fresh for up to 5 days.
- To Freeze: Freezing cooked salmon or fresh pineapple salsa is not recommended. Leftover Coconut Rice can be transferred to a freezer-safe bag or airtight container and frozen for up to 3 months.
- To Reheat: Place rice and salmon in a foil packet and reheat in the oven or air fryer at 250°F for 10-15 minutes or until warmed through. Alternatively, you can also microwave until warm.
- Substitutions:
- If fresh pineapple isn't available, you can use frozen or canned. Thaw and dry the frozen as much as possible. For canned, use one in 100% pineapple juice. Drain, dry, and adjust lime juice as needed to balance the extra sweetness.
- To make this paleo or Whole 30, replace the rice with riced cauliflower sauteed in coconut oil or a splash of coconut milk.
Nutrition
Serving: 1serving | Calories: 597kcal | Carbohydrates: 56g | Protein: 29g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 82mg | Potassium: 1005mg | Fiber: 3g | Sugar: 12g | Vitamin A: 904IU | Vitamin C: 72mg | Calcium: 62mg | Iron: 5mg